The Cocktail Spirit with Robert Hess

Nice! 

Sprinkling sugar on the top was a complete surprise to me.  Mint Julep methods vary, but I’ve never heard of that. 

Any particular reason why you chose Maker’s Mark?  I’d choose a bourbon made with rye for that zing.

I’ve wanted a Lewis Bag for a long time.  In acknowledgement of your sponsor, I looked at Kegworks.com first for one.  Could not find it, there.  An impulse purchase lost!

Thoroughly enjoyed this episode. At our restaurant we muddle the beejeezus out of the mint for our juleps and mojitos. I couldn’t agree with you more - gentler is better. Love the touch of the powdered sugar on top. Very elegant - warmed my Southern heart.

@Thomas…

correct, KegWorks doesn’t carry the Lewis bag (yet?). You can however get them from my good friend Tony Abou Ganim over at his site here:
http://themodernmixologist.com

As for Maker’s Mark… I personally prefer bourbon in my Mint Juleps, perhaps it’s just because that is the way I got used to them.

-Robert

I like to enjoy my Mint Julep with an old r&b song called One Mint Julep from The Clovers.

http://www.youtube.com/watch?v=AzYx1KeXOZU

Check out this $1000 Mint Julep from the Kentucky Derby

http://www.cnn.com/2008/LIVING/wayoflife/05/02/kentucky.derby/index.html?iref=werecommend#cnnSTCVideo

I’m confused about something in this episode:

The simple syrup squeeze bottle is labeled “rich syrup,” which you described in a previous episode as being a 2:1 volumetric ratio of sugar to water, whereas in an even earlier episode, you described “simple syrup” as being a 1:1 volumetric ratio of sugar to water. But in the video itself, and in the sidebar, the recipe calls for “simple syrup”. Which one is the correct one, and which one is the mistake?

Using rich syrup would make the drink have nearly twice as much sugar, wouldn’t it?  Surely that would throw off the balance of the drink, wouldn’t it?

Simple Syrup. Such a simple product which can cause so much confusion… Personally, I always use a 2:1 ratio simple syrup. I just feel it works better.

Cocktail recipes are always open to variation and interpretation (within certain limits), and how much sweetener you choose to use is one of the ways you can participate in the process and create a product that reflects not just your tastes, but some of the character of the products that you use as well. Using the same measure of simple syrup or rich simple syrup will have a “slight” change in the end result of the drink, but not to the point of doubling it’s percieved sweetness.

I would recommend trying the recipe as listed (either with 1:1 or 2:1 syrup), and determining for yourself if you think it is too sweet, or not sweet enough, note that the type/brand of whiskey you use will have an effect here, as will the quality and specific amount of mint that you choose to use. In fact, I’d probably be more concerned with exactly how the mint was being used than with what type of sugar syrup was being used.

-Robert

I must apologize.  I just learned that “Professor” Jerry Thomas himself called for a sprinkling of sugar on the leafy garnish of a Mint Julep! 

Wondrich’s book /Imibe!/ is a wonderful read. 

And to clarify my earlier comment, Maker’s Mark bourbon has no rye, which makes it smooth and sweet.  But I tend to enjoy a traditional bourbon with rye for the spicy complement to the mint.

I would love to get a true mint julep glass and I looked on your sponsors site and could not find one can you point me in the right direction

Will, Kegworks “does” have a Mint Julep cup, but they are currently out of stock. The way their product database works, is that if they don’t have a product in stock, it doesn’t even show up on a search… but you can see some details in their blog here:
http://www.kegworks.com/blog/2008/04/18/mint-julep-madness/

Another source for Mint Julep cups which I regularly use, is the “Silver Super Store” (http://www.silversuperstore.com/holloware/mint_julep_cups.html) which as luck would have it is located in the Seattle area (down in Tukwilla). They have several different types, and pretty good prices.

-Robert

Well thank you very much Robert for your quick response and insight I appreciate greatly, just found the series and I love it keep up the good work

I love your videos, but what happened to your first few, which used to be at the bottom of the screen? My friends are always asking me to bartend at their parties; since I’m a guest at their place and off duty, I like to send them here to pick up some pointers. The “stocking your bar” tips were especially great but now they’re gone.

I guess now that we have enough shows posted to hit the “limit” that was set for the home page, we’ll have to think about how best to give links to the full archive.

Note that on the left hand side of each shows page, right below the recipe, is a “Next Episode” and “Previous Episode” link, so you can always go to the bottom most episode and just keep clicking on “Previous Episode” to get to earlier shows.

-Robert

Thanks for the quick response. It looks like they’re all back on the home page for now, but I’ll keep the “previous episodes link” route in mind for the future.

When will you do an episode about the Sazerac? I had my first one recently, and I’ve been dreaming about them ever since. I wish I could find Peychaud’s in NYC. It must be around here somewhere.

If you’re looking for Peychaud’s in NYC, Dean & Deluca carries them, so does LeNell"s in Red Hook ( pain in the #%$! to get there but the best liquor store I’ve ever been to ). I’ve also heard that Pegu Club sells them as well as Regan’s orange bitters, which I feel is another must for any home or professional bar. Just Peychaud’s and soda after a night of debauchery is as delicious as it is soothing.

I really enjoyed this recipe/episode.  I especially liked seeing you bust out the “Louis” (sp?) bag for the ice. I was surprised that you would go this far for crushed ice for the Julep, yet not do so for your Mai Tai recipe. Regardless...Please Keep em coming Mr. Hess!

Al, glad you like it. I am using crushed ice for the Mint Julep, because I think it really does make a difference with this drink, ESPECIALLY if you are serving it in a silver julep cup. It’s just part of the “ritual”.

Trader Vic’s does make their Mai Tai with crushed ice, but since I don’t feel that it specifically plays an important role in the drink, I usually choose not to go that far.

I’m trying to focus on making drinks as “approachable” as possible, and choosing how “fiddly” I get with making/serving them. I’ll go to slight extremes when I feel it is necessary, and when that’s the way I commonly make the drink for myself at home as well. Many of these drinks can be bumped up a notch or two by getting fancier or more particular with the preparation or presentation, but I think that might make them see a little more unapproachable to folks.

But as always, I recommend that people don’t just take my methodology as “the” way to make the drink, but instead to do a little research on their own, and see what other ways that the drink might be made, and to see which one they feel works best for them. I only hope I am providing a great starting point from which this adventure can start.

-Robert