Mint Julep
"There is probably none that is more delicious and certainly none that has caused more violent disagreement and acrimonious debate than the Mint Julep"
By Myffy Rigby
"In the whole category of tall drinks there is probably none that is more delicious and certainly none that has caused more violent disagreement and acrimonious debate than the Mint Julep." So said David E. Embury in The Fine Art of Mixing Drinks.
There are several important details to remember. The most important is that you use Kentucky Bourbon to make a julep and the second is that the mint leaves are as tiny as you can get them. The third is that the ice should be shaved as finely as possible.
The drink is traditionally served in a silver beaker. The frost builds on the outside of the mug, keeping the glass cool in muggy southern weather. Most bars will either serve the drink tall in a Collins glass or in the stouter Old Fashioned glass.
In the timeless words of the Beastie Boys on their To The Five Boroughs album - "We be makin' mountains out of Cool Whip, pass me the mint for the julep."
Where to get a Julep:
The Club Bar 7 Hickson Rd, Millers Point 2000. (02 9256 1877)
Bayswater Brasserie 32 Bayswater Rd Kings Cross, 2011 (02 9357 2177)
Cherrijam 16-18 Cross St, ?Double Bay 2028. (02 9363 0555)
East Village 234 Palmer St, East Sydney 2010. (0410 990 009)