NPR: How to Make a Mint Julep

How to Make a Mint Julep

It's Derby time! BPP's Mark Garrison gives a tutorial on how to make a delicious mint julep. Have your own recipe? Share it here!

Zena Barakat

8:26 AM ET | 05- 3-2008 | permalink

Comments (Send a comment)

Thanks :) I was looking forward to this video.

Sent by Sarah Lee | 9:58 AM ET | 05-03-2008

@Sarah Lee - Hope you enjoy the video, but more importantly, get some bourbon and enjoy some juleps!

Sent by Mark Garrison, NPR | 10:21 AM ET | 05-03-2008

Ugh, that was awful. Will try later with more sugar after my mouth recovers.

Sent by Sarah Lee | 2:06 PM ET | 05-03-2008

"K.Y."???

Sent by Marc Naimark | 5:21 PM ET | 05-04-2008

I completely disagree with Mark's methodology!!! I am a proud "aggressive muddler," and I muddle with superfine sugar, so that the sugar acts as an abrasive and breaks the mint into a paste. THEN add the bourbon, then ice, then top off with a SPLASH of either water or club soda, and garnish with a whole mint leaf. This method gives a more intense mint flavor. And, if you're making a whole bunch of juleps, you can muddle a whole bunch of mint with a mortar and pestle, and then just dump small spoonfuls of the mint into the glasses, for more expedient consumption.

Sent by Abbey Graf | 12:05 AM ET | 05-05-2008

@Abbey - I respect your argument on muddling. To give a little more detail since you seem to be serious about cocktails, my problem with overly assertive muddling in general is that you're inevitably going to get little flecks of mint, or whatever in your mouth and teeth.

That tactile sensation ruins the drink for me. It's the same reason I never muddle the cherry in an Old Fashioned.

Agree with you on superfine sugar. I went with powdered sugar for the video since it's easier to find and I wanted the recipe to be accessible. (Btw, if anyone wants superfine and can't find it, just throw regular old granulated sugar in a food processor.)

Club soda? I'm very wary of that, having seen amateur bartenders RUIN the Old Fashioned by topping off with club soda and (horrors!!!) cola. That's criminal to an OF. But I'll take your word for it and give it a try to see what the sparkle does to a julep.

Sent by Mark Garrison, NPR | 9:54 AM ET | 05-05-2008

The Joy of Cooking has the best recipe in an early edition. The presentation is important--the correct container, usually metal but always frosted and never plastic. The presentation and preparation are vital because anyone who says they enjoy the taste of something as vile as concentrated bourbon(and many say it should be "bonded" bourbon only--100 proof)is enjoying something beside the taste.

Sent by sc | 2:47 PM ET | 05-05-2008

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