Comments on: Mint Julep Two Ways

By: Heidi Fay

Heidi Fay — Thu, 07 May 2009 01:29:31 +0000

I might be the only college student on the planet who doesnt have alcohol built into her budget, but if Joy the Baker recommends it I may have to include it as part of my grocery money…hmmm.

By: Prue

Prue — Wed, 06 May 2009 20:30:08 +0000

Yum, yum, sip, sip, yum, sip, yum, yum, sip, sip, sip, sip, sip, sip,sip – yum!

By: Elyse

Elyse — Mon, 04 May 2009 05:48:14 +0000

OH MAN. Looks like we share some joint knowledge about bourbon. These cocktails have my mouth watering. I could totally take one right now. Especially with those wonderful watermelon cubes. Fabulous!

By: cindy

cindy — Mon, 04 May 2009 01:59:59 +0000

yum. my favorite kind of refreshing!

By: Michelle

Michelle — Sat, 02 May 2009 22:06:50 +0000

That watermelon version sounds so refreshing! Great idea.

By: Vincent Wibowo

Vincent Wibowo — Fri, 01 May 2009 03:23:55 +0000

Thanks for the idea. Just made one tonight and enjoying it now. It’s super refreshing.

By: CookingSchoolConfidential.com

CookingSchoolConfidential.com — Thu, 30 Apr 2009 22:12:20 +0000

Ha! What timing! This came up at school the other day (I’m a culinary school student). And now I have a recipe.

Perfect!

By: Dallas from Bitchin' Lifestyle

Dallas from Bitchin' Lifestyle — Thu, 30 Apr 2009 15:41:39 +0000

I love your two versions. They both look amazing. Interestingly, I once had a mint-watermelon julep that was whipped up into fruity, foamy goodness with an immersion blender. Maybe try that one if you want to switch it up next time

By: Paystyle

Paystyle — Thu, 30 Apr 2009 14:58:38 +0000

Excellent choice of bourbon! That is one of my top choices for a Julep as well. The watermelon idea also sounds awesome! I must try it soon.

If you don’t mind I’d like to offer a few tips that I think would further improve your Mint Julep. First, I’d skip the club soda. Most traditional bourbons don’t have it. Second, I think it’s absolutely essential to use crushed ice, and plenty of it. I’d muddle the mint & sugar as you did, add crushed ice almost to the top, then add the bourbon and stir. Then I’d pack more crushed ice to fill. Lastly (and least important), I’d use a mint garnish. It’s not merely for good looks–it really helps the “nose” of the drink, especially when crushed ice is used.

I did a post on a traditional Mint Julep yesterday which you can check out here: http://www.umamimart.com/2009/04/happy-hour-mint-julep.html

Keep up the great posts!

By: Kate

Kate — Thu, 30 Apr 2009 13:01:10 +0000

Oh my, what a fantastic way to celebrate the coming summer! Too bad I’m still waiting for spring weather here in Ontario that doesn’t include rain or cold breezes. Phooey!