Magazine article Out

What's Mint to Be

Magazine article Out

What's Mint to Be

Article excerpt

A WELL-MADE JULEP IS A THING OF BEAUTY.

It was Senator Henry Clay of Kentucky who introduced the mint julep to Washington, D.C., in the 1820S, and you can still order one at the Round Robin Bar at the Willard Hotel, where Clay famously dismissed a British naval officer's claim that rum or brandy would do as well as bourbon. His recipe - "The mint leaves fresh and tender, should be pressed against the goblet with the back of a silver spoon"- is still the gold standard. With mint coming into seasonright about now.you shouldn't have any troublefinding those fresh, tender leaves. And the Kentucky Derby, on May 5, is all the excuse you need to throw a party.

A julep is quite simple: It's sugar, mint, and crushed ice, in that order, topped off with a generous pour of bourbon. The Round Robin uses Maker's Mark, but other bourbons can adjust the profile of this American classic - sweeter, hotter, or smoother - depending on your palate. Below, we provide a punch list of which bourbons deliver which qualities. …

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