Chris McMillian's Mint Julep Recipe |
Classic Mint Julep (photos courtesy of The Harvard Common Press)
There’s no more American Holiday to celebrate than the 4th of July and this recipe offers a terrific twist on that timeless southern cocktail, the mint julep. It’s the creation of Chris McMillian who reigns supreme at the Bar on Common in New Orleans Renaissance Pere Marquette Hotel. His take on the mint julep? “Who has not tasted one has lived in vain.”
Mint juleps made Chris’s way may not be entirely traditional, but they are damn good. This recipe is featured Fred Thompson’s newly published ode to the great American whiskey, “Bourbon, 50 Rousing Recipes for a Classic American Spirit” (page 29). It’s a thoroughly entertaining celebration of the uniquely American spirit in all its forms. The history Mr. Thompson serves up is a very pleasant read and the lovely photography accompanying the drink recipes is all the inspiration needed to break out the shaker and stirrer.
Silver-plated julep cups are the preferred vessel for this refresher, but experience tells that a chilled old-fashioned glass will do nicely in a pinch.
Ingredients for 1 Drink
• 12 to 15 Fresh mint leaves, plus 1 sprig for garnish
• 1 Ounce peach syrup, such as Monin
• Finely crushed ice
• 2½ Ounces bourbon
• Superfine sugar
Preparation
1. Place the mint and ¼ ounce of the peach syrup in a julep cup or old-fashioned glass and gently crush the mint leaves with a wooden muddler, working them up the sides of the glass.
2. Loosely pack the glass with finely crushed ice, then add your bourbon. Drizzle the remaining peach syrup on top. Lightly dust the mint sprig with sugar, and garnish the drink with it. Serve immediately.
For more information on Fred Thompson’s ode to the Great American Spirit, go to: Bourbon, 50 Rousing Recipes for a Classic American Spirit
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