A Classic Southern Specialty: The Mint Julep

“Then comes the zenith of man’s pleasure. Then comes the julep-the mint julep. Who has not tasted one has lived in vain. The honey of Hymettus brought no such solace to the soul; the nectar of the Gods is tame beside it. It is the very dream of drinks, the vision of sweet quaffings. The bourbon and the mint are lovers” — Joshua Soule Smith, c 1890

This cocktail is an icon of southern tradition and a cultural phenomenon on its own.

Like all old cocktails, the origin of the Mint julep is also muddled. It is believed that the name of the drink is derived from the Persian word Golâb which translates to rosewater.

In medieval Europe, Monks were constantly searching for medicinal elixirs. Rosewater and sugar were added to medicines to make them more palatable. The word was therein incorporated into Latin as Julapium referring to a medicinal syrup flavoured with infusions of flowers and herbs. At some point, it traveled to France where it is believed that the local mint which was used as a remedy for stomach aches and digestive ailments replaced the rosewater and the word Julep was coined. Around 1400 A.D, Julep lost its floral notes and became a term used for the syrupy mixture that made medicines easier to swallow. Through the trade routes, it crossed the ocean and landed on American shores.

So how is it that from its humble beginnings as an aid to restorative medicinal tonics it transformed into an iconic drink for recreational purpose? Some say that mint and sugar were used to mask the rough flavours of the early spirituous liquor before the distillers perfected their craft of Bourbon Whiskey.

In the late 1700s, the drink was served in Virginia’s elite society in silver goblets over breakfast (for a coffee-like jolt). At this time, the cocktail was made with rum or brandy and was cherished for its medicinal properties. Soon this delicious drink became a relaxing beverage of choice.

By early 19th century, Mint Juleps had become a Southern tradition. The first mention of the Julep is in 1803 in book, Travels of Four Years and a Half in the United States. In it he defines the Julep as “A dram of spirituous liquor that has mint in it, taken by Virginians of a morning”

It then traveled from Virginia to Kentucky where it became the pride and joy of Kentucky. It took the centre stage in the Kentucky Derby, where it was declared as the official drink of this sporting event in 1938. Apparently, Churchill Down serves almost 120,000 Juleps over two days every year.

The early tipples of Mint Julep called for all kinds of liquor that were locally available, ranging from cognac to gin. Jerry Thomas in his 1862 book titled The Bar-Tender’s Guide (alternately titled How to Mix Drinks or The Bon-Vivant’s Companion) has the recipe of Mint Julep with cognac as the base spirit along with a dash of Jamaican rum. He also gives recipes of Julep variations like Brandy Julep, Gin Julep, Pineapple Julep & Whiskey Julep.

Orsamus Willard one of the first celebrity bartenders also known as “ The Napoleon of Bar -Keepers” popularised the Mint Julep at the City Hotel, New York. According to him a man from Virginia taught him how to make a proper Mint Julep in 1817. Willard’s Mint Juleps were said to be legendary.

Many believe that Bourbon became a standard base for the Mint Julep when the Kentucky statesman Henry Clay introduced this cocktail, using the native spirit of his state, to the Willard Hotel in Washington D.C in 1830. In fact, it became The Round Robin Bar’s signature cocktail!

However, it was not until the shortage of cognac due to the phylloxera epidemic that had destroyed the European Vineyards between 1870–1880 that Whiskey truly replaced Cognac in the Mint Julep.

Traditionally a Julep was served in silver cups. Probably because ice would frost up the metal and it made the drink so much more refreshing to grip a cool cup in the oppressive heat of the South.

It is said that once Ernest Hemingway got so mad at the inferior quality of the Mint Julep that he smashed his glass against the wall in a French Bar. F. Scott. Fitzgerald has paid homage to the cocktail in his famous novel — The Great Gatsby. There is a reference to it throughout Margaret Mitchell’s “Gone With The Wind”. It is also rumoured that Theodore Roosevelt used to entice his cabinet to play tennis with him with this cocktail.

Mint Julep

INGREDIENTS

• 2 oz Bourbon
• 8 Mint Leaves
• ¼ oz Sugar Syrup

DIRECTIONS

• Lightly muddle the mint and syrup in Julep Cup or a rocks glass
• Add the bourbon and fill the glass with crushed ice
• Stir gently until the glass is thoroughly chilled.
• Top with more crushed ice to form an ice dome and garnish with a few drops of bitters & a mint sprig.

Originally published at http://perfectpotions.co on February 14, 2020.