There is a certain ceremony to the Mint Julep in the South.
Perhaps it’s the horse racing, beautiful hats, and the thrill of gambling that accompanies its iconic status at Churchill Downs. But, like most things in the South… it has a story much older and a history much more complex.
The Julep was born far before the first running of the roses.
A long circulating story, told by some of our region’s greatest raconteurs, claims that the Julep was born in the 1700’s on the banks of the Mississippi River when a gentleman was looking for some water to mix with his bourbon. Instead, the good Lord pointed him to some wild mint that was prospering there on the banks of the great river. He dropped it in his drink and the first Julep was served, compliments of nature and divine inspiration.
We may never know the extent of the Lord’s intervention in its creation, but we do know that by the late 1700’s, upper class Virginians were drinking the Julep, in silver goblets, with their breakfast.
Even though we are far removed from May, we still need something to drink at breakfast… I mean at parties. Why not serve an Apple Mint Julep at your fall soirees and tell the tall tale of its providential inception on the banks of the Old Blue.
- Bourbon | I prefer Bulleit Bourbon
- Apple Juice | Recommended Martinellis
- Splash of Fresh Lime Juice
- Crushed Ice
First, properly crush your ice.
Then, lightly touch your mint to bring out its flavors and place in the bottom of your glass with your ice. Do NOT muddle it too harshly.
Add 1-2 ounces of bourbon.
Fill your Mint Julep glass with Apple Juice.
Top with a splash of lime juice and garnish with a mint sprig and an apple slice