We use the recipe from the Joy of Cooking (older edition, they dropped cocktails in later editions) where they have a couple of nice twists. Your pour a pony of whiskey on top of the ice after the drink has been made - makes a great transition from pure whiskey to sweet minty goodness as you drink it. Second, you take a whole stem of mint, say 4" longer than your glass, wet it, and shake powdered sugar on it then immerse in the drink. Now you have a swizzle that smells great and adds to the drink. They also have a wonderful quote on selecting the bourbon - they don't tell you what kind to use, only that "The good is the enemy of the best". We enjoy Mint Juleps with every Triple Crown race.
Latest
Comments
We use the recipe from the Joy of Cooking (older edition, they dropped cocktails in later editions) where they have a couple of nice twists. Your pour a pony of whiskey on top of the ice after the drink has been made - makes a great transition from pure whiskey to sweet minty goodness as you drink it. Second, you take a whole stem of mint, say 4" longer than your glass, wet it, and shake powdered sugar on it then immerse in the drink. Now you have a swizzle that smells great and adds to the drink. They also have a wonderful quote on selecting the bourbon - they don't tell you what kind to use, only that "The good is the enemy of the best". We enjoy Mint Juleps with every Triple Crown race.