This old fashioned mint julep recipe comes from the first real cocktail book ever published in the United States, Bon-Vivant's Companion by Jerry Thomas (1862). The recipe calls for both brandy and rum, but no whiskey, debunking the theory that whiskey has always been the classic julep spirit. This Mint Julep Day, cool off with a nostalgic and delicious homage to a drinking era that is long gone but not forgotten.
- 1 Cup brandy or cognac
- 1 Ounce Jamaican rum
- 2 1/2 Tablespoon water
- 1 Tablespoon sugar
- Several fresh mint leaves
Dissolve one tablespoon of white pulverized sugar in two and one-half tablespoons of water.
Take two sprigs of fresh mint and press them well in the sugar and water, until the flavor of mint is extracted.
Add one wine glass of Cognac brandy, and fill the glass with fine shaved ice, then draw out the sprigs of mint and insert them in the ice with the stems downward, so that the leaves will be above, in the shape of a bouquet.
Arrange berries, and small pieces of sliced orange on top in a tasty manner, dash with Jamaican rum, and sprinkle white sugar on top.
Place a straw (across the top of the glass), and you will have a julep that is fit for an emperor.