![]() And as the quest for health-giving elixirs occupied monks across medieval Europe, so variants of the word were used for medicinal syrups infused with flowers and herbs.Ĭommonly perceived wisdom has it that the Julep originated in Persia, or thereabouts, and it travelled to Europe (some say Southern France) where the rose petals were substituted for indigenous mint. In Arabic, the word for rosewater became julab and in Latin as julapium. Incidentally, this is also where Gulab jamun, the dessert served in Indian restaurants flavoured with a cardamom and rose syrup also takes its name. ![]() The name julep derives from gulab from the Persian words gol (flower) and āb (water), referring to a rosewater-scented syrup. Today it is closely identified with America's Deep South, but its origins and indeed its name date back to well before America was settled. Like so many cocktails, the humble Mint Julep's origins are the subject of heated debate. ![]() Variations on the Mint Julep include substituting the bourbon for rye whiskey, rum, gin, brandy, calvados or applejack brandy. The other silversmiths most identified with early julep cups are John Kitts and William Kendrick (whose business was continued by his sons and survives to this day as Merkley Kendrick Jewelers, "the oldest independent jeweller in Louisville and the second oldest in America"). It is this design that prevailed, some with a beaded rim and others with bands at the top. As fashions changed, he went on to produce the familiar cups with smoothly tapered sides. Asa Blanchard famously produced his Coin Silver Barrel Beaker which was shaped like the barrels in which bourbon is aged. They were simple silver tumblers or beakers rather than julep cups.Įarly Julep Cups are most associated with two silversmiths Asa Blanchard (1787-1838) of Lexington, Kentucky and brothers William and Archibald Cooper of Louisville. They symbolised achievement and were used at christenings, weddings and as prizes for competition winners, and indeed horse races. Silver drinking cups were popular throughout the southern states of the USA, long before the julep. If you are organised enough to prep this far ahead of drinking, then I recommend fishing out the mint leaves prior to shaking. The idea being that this ensures well-chilled while also allowing the mint to fully infuse. Some proponents of shaking recommend combining the mint and other ingredients in the shaker and placing this, along with the serving vessel (preferably made of metal rather than glass) in a refrigerator for at least 30 minutes prior to adding ice, shaking and serving. We favour shaking and then straining the mixed drink into an ice-filled julep cup. Some like to combine the ingredients in the julep cup in which the drink is served. It is imperative that the drink is served ice-cold so both the julep cup and the ingredients should be stored in a refrigerator prior to use and consider freezing your whiskey or other base spirit. Also, be sure to discard the stems, which may add bitterness. If shaking as your mixing method (which we controversially recommend), then no bruising is required prior to shaking due to the action of the ice. When making a Mint Julep it is important to only bruise the mint as crushing the leaves releases the bitter, inner juices. ![]() The bourbon or rye whisky based Mint Julep is by far the best known of its genre. They are most often served with fresh mint in julep cups (or Collins glasses if tins are not available). Juleps are tall drinks served over crushed ice and based on a spirit, liqueur, wine or fortified wine.
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