the mint julep by spring chicken

fishlessman

Spring Chicken Posts: 10,255

May 2008

___________________________________________________

General Buckner’s Mint Julep
(Traditional Recipe)

General Buckner's directions for the "Mint Julep the quintessence of gentlemanly beverages" A Mint Julep is not the product of a formula it is a ceremony and must be performed by a gentleman possessing a true sense of the artistic, a deep reverence for the ingredients and a proper appreciation of the occasion. It is a rite that must not be entrusted to a novice, a statistician nor a Yankee. It is a heritage of the South, an emblem of hospitality and a vehicle in which noble minds can travel together upon the flowerstrewn paths of happy and congenial thought.

So far as the mere mechanics of the operation are concerned, the procedure, stripped of its ceremonial embellishments, can be described as follows: Go to a spring where cool, crystal-clear water bubbles from under a bank of dew-washed ferns. In a consecrated vessel dip up a little water at the source. Follow the stream through its banks of green moss and wild flowers until it broadens and trickles through beds of mint growing in aromatic profusion and waving softly in the spring breeze. Gather the sweetest and tenderest shoots and gently carry them home.

Go to the sideboard and select a decanter of Maker's Mark bourbon, distilled by a master hand, mellowed with age yet still vigorous and inspiring. An ancestral sugar bowl, a row of silver goblets, some spoons and some ice and you are ready to start.

Mix over low heat a solution of equal parts sugar and water. Let cool. Choose 20 or 30 small mint leaves, preferably no larger than a dime, and put them in a small bowl. Pour 4 or 5 ounces of bourbon over them so they are covered. Let soak 5 minutes. Gather the leaves in a bunch in clean white cloth and wring them out into the bourbon. Dip the bunch back in the bourbon and wring them out again. Repeat several times.

Mix the sugar solution and a liter of Maker's Mark bourbon ? seven parts bourbon to two parts sugar solution. Now add the mint-infused bourbon a tablespoon or less at a time to the bourbon and syrup solution. After each addition you may need to leave the room to clear your nose. You want to add just enough of the minted bourbon so that the mixture has the faint smell of mint and tastes right. Stir thoroughly; you'll know when you've got it right. Add to a cup of ice crushed fine as snow but dry; do not allow it to degenerate into slush. Garnish with mint.

Thus harmoniously blended by the deft touches of a skilled hand, you have a beverage eminently appropriate for honorable men and beautiful women. When all is ready assemble your guests on the porch or in the garden where the aroma of the juleps will rise Heavenward and make the birds sing. Propose a worthy toast, raise the goblet to your lips, bury your nose in the mint, inhale a deep breath of its fragrance and sip the nectar of the gods. Being overcome by thirst I can write no further.

Recipe (Practical Recipe)
Cool, crystal-clear spring water
Fresh mint leaves (small)
Maker’s Mark Bourbon
Sugar
Finely crushed ice

Mix over low heat equal parts sugar and water to make a sugar solution. Allow to cool.
Place 20 to 30 mint leaves in a small bowl and pour enough bourbon over them until they are covered.
Allow the mint leaves to soak in the bourbon 5 minutes, then gather the leaves in a clean cloth. Wring them back into the bourbon. Repeat several times.
Mix the sugar solution and bourbon (7 parts bourbon to 2 parts sugar solution)
Now add the mint-infused bourbon a tablespoon at a time to the bourbon and syrup solution until the mixture has a faint smell of mint and tastes right. Stir thoroughly until you know its right.
Pour over finely crushed ice and garnish with fresh mint.
_____________________________________________________

You're welcome.

Spring "I have Now A Definite Thirst For Mint Julep" Chicken

caliking

I'll make one tonight, and raise a toast to @Spring Chicken

caliking

Delivered. I did my best. 

I forgot how good these are!

Cheers, Leroy!

Be well.

YukonRon

Weller. My dude is on a roll. It is the first Saturday in May. 

Who you got?

Louisville is nuts right now. The party is on. 

JohnInCarolina

YukonRon said:

Weller. My dude is on a roll. It is the first Saturday in May. 

Who you got?

Louisville is nuts right now. The party is on. 

Enter Sandman

JohnInCarolina

fishlessman said:

Spring Chicken Posts: 10,255

May 2008

___________________________________________________

General Buckner’s Mint Julep
(Traditional Recipe)

General Buckner's directions for the "Mint Julep the quintessence of gentlemanly beverages" A Mint Julep is not the product of a formula it is a ceremony and must be performed by a gentleman possessing a true sense of the artistic, a deep reverence for the ingredients and a proper appreciation of the occasion. It is a rite that must not be entrusted to a novice, a statistician nor a Yankee. It is a heritage of the South, an emblem of hospitality and a vehicle in which noble minds can travel together upon the flowerstrewn paths of happy and congenial thought.

So far as the mere mechanics of the operation are concerned, the procedure, stripped of its ceremonial embellishments, can be described as follows: Go to a spring where cool, crystal-clear water bubbles from under a bank of dew-washed ferns. In a consecrated vessel dip up a little water at the source. Follow the stream through its banks of green moss and wild flowers until it broadens and trickles through beds of mint growing in aromatic profusion and waving softly in the spring breeze. Gather the sweetest and tenderest shoots and gently carry them home.

Go to the sideboard and select a decanter of Maker's Mark bourbon, distilled by a master hand, mellowed with age yet still vigorous and inspiring. An ancestral sugar bowl, a row of silver goblets, some spoons and some ice and you are ready to start.

Mix over low heat a solution of equal parts sugar and water. Let cool. Choose 20 or 30 small mint leaves, preferably no larger than a dime, and put them in a small bowl. Pour 4 or 5 ounces of bourbon over them so they are covered. Let soak 5 minutes. Gather the leaves in a bunch in clean white cloth and wring them out into the bourbon. Dip the bunch back in the bourbon and wring them out again. Repeat several times.

Mix the sugar solution and a liter of Maker's Mark bourbon ? seven parts bourbon to two parts sugar solution. Now add the mint-infused bourbon a tablespoon or less at a time to the bourbon and syrup solution. After each addition you may need to leave the room to clear your nose. You want to add just enough of the minted bourbon so that the mixture has the faint smell of mint and tastes right. Stir thoroughly; you'll know when you've got it right. Add to a cup of ice crushed fine as snow but dry; do not allow it to degenerate into slush. Garnish with mint.

Thus harmoniously blended by the deft touches of a skilled hand, you have a beverage eminently appropriate for honorable men and beautiful women. When all is ready assemble your guests on the porch or in the garden where the aroma of the juleps will rise Heavenward and make the birds sing. Propose a worthy toast, raise the goblet to your lips, bury your nose in the mint, inhale a deep breath of its fragrance and sip the nectar of the gods. Being overcome by thirst I can write no further.

Recipe (Practical Recipe)
Cool, crystal-clear spring water
Fresh mint leaves (small)
Maker’s Mark Bourbon
Sugar
Finely crushed ice

Mix over low heat equal parts sugar and water to make a sugar solution. Allow to cool.
Place 20 to 30 mint leaves in a small bowl and pour enough bourbon over them until they are covered.
Allow the mint leaves to soak in the bourbon 5 minutes, then gather the leaves in a clean cloth. Wring them back into the bourbon. Repeat several times.
Mix the sugar solution and bourbon (7 parts bourbon to 2 parts sugar solution)
Now add the mint-infused bourbon a tablespoon at a time to the bourbon and syrup solution until the mixture has a faint smell of mint and tastes right. Stir thoroughly until you know its right.
Pour over finely crushed ice and garnish with fresh mint.
_____________________________________________________

You're welcome.

Spring "I have Now A Definite Thirst For Mint Julep" Chicken

This is legit one of the best things I’ve ever read on this forum, and that’s saying something.

kl8ton

JohnInCarolina said:

fishlessman said:

Spring Chicken Posts: 10,255

May 2008

___________________________________________________

General Buckner’s Mint Julep
(Traditional Recipe)

General Buckner's directions for the "Mint Julep the quintessence of gentlemanly beverages" A Mint Julep is not the product of a formula it is a ceremony and must be performed by a gentleman possessing a true sense of the artistic, a deep reverence for the ingredients and a proper appreciation of the occasion. It is a rite that must not be entrusted to a novice, a statistician nor a Yankee. It is a heritage of the South, an emblem of hospitality and a vehicle in which noble minds can travel together upon the flowerstrewn paths of happy and congenial thought.

So far as the mere mechanics of the operation are concerned, the procedure, stripped of its ceremonial embellishments, can be described as follows: Go to a spring where cool, crystal-clear water bubbles from under a bank of dew-washed ferns. In a consecrated vessel dip up a little water at the source. Follow the stream through its banks of green moss and wild flowers until it broadens and trickles through beds of mint growing in aromatic profusion and waving softly in the spring breeze. Gather the sweetest and tenderest shoots and gently carry them home.

Go to the sideboard and select a decanter of Maker's Mark bourbon, distilled by a master hand, mellowed with age yet still vigorous and inspiring. An ancestral sugar bowl, a row of silver goblets, some spoons and some ice and you are ready to start.

Mix over low heat a solution of equal parts sugar and water. Let cool. Choose 20 or 30 small mint leaves, preferably no larger than a dime, and put them in a small bowl. Pour 4 or 5 ounces of bourbon over them so they are covered. Let soak 5 minutes. Gather the leaves in a bunch in clean white cloth and wring them out into the bourbon. Dip the bunch back in the bourbon and wring them out again. Repeat several times.

Mix the sugar solution and a liter of Maker's Mark bourbon ? seven parts bourbon to two parts sugar solution. Now add the mint-infused bourbon a tablespoon or less at a time to the bourbon and syrup solution. After each addition you may need to leave the room to clear your nose. You want to add just enough of the minted bourbon so that the mixture has the faint smell of mint and tastes right. Stir thoroughly; you'll know when you've got it right. Add to a cup of ice crushed fine as snow but dry; do not allow it to degenerate into slush. Garnish with mint.

Thus harmoniously blended by the deft touches of a skilled hand, you have a beverage eminently appropriate for honorable men and beautiful women. When all is ready assemble your guests on the porch or in the garden where the aroma of the juleps will rise Heavenward and make the birds sing. Propose a worthy toast, raise the goblet to your lips, bury your nose in the mint, inhale a deep breath of its fragrance and sip the nectar of the gods. Being overcome by thirst I can write no further.

Recipe (Practical Recipe)
Cool, crystal-clear spring water
Fresh mint leaves (small)
Maker’s Mark Bourbon
Sugar
Finely crushed ice

Mix over low heat equal parts sugar and water to make a sugar solution. Allow to cool.
Place 20 to 30 mint leaves in a small bowl and pour enough bourbon over them until they are covered.
Allow the mint leaves to soak in the bourbon 5 minutes, then gather the leaves in a clean cloth. Wring them back into the bourbon. Repeat several times.
Mix the sugar solution and bourbon (7 parts bourbon to 2 parts sugar solution)
Now add the mint-infused bourbon a tablespoon at a time to the bourbon and syrup solution until the mixture has a faint smell of mint and tastes right. Stir thoroughly until you know its right.
Pour over finely crushed ice and garnish with fresh mint.
_____________________________________________________

You're welcome.

Spring "I have Now A Definite Thirst For Mint Julep" Chicken

This is legit one of the best things I’ve ever read on this forum, and that’s saying something.

Thanks for posting that comment.  I did not read what I thought was merely a recipe (TLDR type thing).  This is a literary masterpiece!  

caliking

kl8ton said:

JohnInCarolina said:

fishlessman said:

Spring Chicken Posts: 10,255

May 2008

___________________________________________________

General Buckner’s Mint Julep
(Traditional Recipe)

General Buckner's directions for the "Mint Julep the quintessence of gentlemanly beverages" A Mint Julep is not the product of a formula it is a ceremony and must be performed by a gentleman possessing a true sense of the artistic, a deep reverence for the ingredients and a proper appreciation of the occasion. It is a rite that must not be entrusted to a novice, a statistician nor a Yankee. It is a heritage of the South, an emblem of hospitality and a vehicle in which noble minds can travel together upon the flowerstrewn paths of happy and congenial thought.

So far as the mere mechanics of the operation are concerned, the procedure, stripped of its ceremonial embellishments, can be described as follows: Go to a spring where cool, crystal-clear water bubbles from under a bank of dew-washed ferns. In a consecrated vessel dip up a little water at the source. Follow the stream through its banks of green moss and wild flowers until it broadens and trickles through beds of mint growing in aromatic profusion and waving softly in the spring breeze. Gather the sweetest and tenderest shoots and gently carry them home.

Go to the sideboard and select a decanter of Maker's Mark bourbon, distilled by a master hand, mellowed with age yet still vigorous and inspiring. An ancestral sugar bowl, a row of silver goblets, some spoons and some ice and you are ready to start.

Mix over low heat a solution of equal parts sugar and water. Let cool. Choose 20 or 30 small mint leaves, preferably no larger than a dime, and put them in a small bowl. Pour 4 or 5 ounces of bourbon over them so they are covered. Let soak 5 minutes. Gather the leaves in a bunch in clean white cloth and wring them out into the bourbon. Dip the bunch back in the bourbon and wring them out again. Repeat several times.

Mix the sugar solution and a liter of Maker's Mark bourbon ? seven parts bourbon to two parts sugar solution. Now add the mint-infused bourbon a tablespoon or less at a time to the bourbon and syrup solution. After each addition you may need to leave the room to clear your nose. You want to add just enough of the minted bourbon so that the mixture has the faint smell of mint and tastes right. Stir thoroughly; you'll know when you've got it right. Add to a cup of ice crushed fine as snow but dry; do not allow it to degenerate into slush. Garnish with mint.

Thus harmoniously blended by the deft touches of a skilled hand, you have a beverage eminently appropriate for honorable men and beautiful women. When all is ready assemble your guests on the porch or in the garden where the aroma of the juleps will rise Heavenward and make the birds sing. Propose a worthy toast, raise the goblet to your lips, bury your nose in the mint, inhale a deep breath of its fragrance and sip the nectar of the gods. Being overcome by thirst I can write no further.

Recipe (Practical Recipe)
Cool, crystal-clear spring water
Fresh mint leaves (small)
Maker’s Mark Bourbon
Sugar
Finely crushed ice

Mix over low heat equal parts sugar and water to make a sugar solution. Allow to cool.
Place 20 to 30 mint leaves in a small bowl and pour enough bourbon over them until they are covered.
Allow the mint leaves to soak in the bourbon 5 minutes, then gather the leaves in a clean cloth. Wring them back into the bourbon. Repeat several times.
Mix the sugar solution and bourbon (7 parts bourbon to 2 parts sugar solution)
Now add the mint-infused bourbon a tablespoon at a time to the bourbon and syrup solution until the mixture has a faint smell of mint and tastes right. Stir thoroughly until you know its right.
Pour over finely crushed ice and garnish with fresh mint.
_____________________________________________________

You're welcome.

Spring "I have Now A Definite Thirst For Mint Julep" Chicken

This is legit one of the best things I’ve ever read on this forum, and that’s saying something.

Thanks for posting that comment.  I did not read what I thought was merely a recipe (TLDR type thing).  This is a literary masterpiece!  

Leroy was quite the wordsmith.

This was so darn good, that I just made another one.

RRP

Ah the remembrance of Spring Chicken, the Man, the Legend, brings fond, fun memories. I miss ya buddy!

fishlessman

JohnInCarolina

JohnInCarolina said:

YukonRon said:

Weller. My dude is on a roll. It is the first Saturday in May. 

Who you got?

Louisville is nuts right now. The party is on. 

Bet it all on Sovereignty

When you’re good, you’re good.

lousubcap

Did come out on the upside for the Derby.  Needed Baeza to get second to really have cleaned up.  On to the  Preakness.

caliking

That's the right size, @fishlessman

fishlessman

caliking said:

That's the right size, @fishlessman

Woodford double oaked, extremely light on the syrup

Buckwoody Egger

we buy the woodford reserve syrup but at least we add home grown mint.

too busy refreshing news cycles in our browsers and playing wordle to melt sugar. where does the time go (kidding)

much respect to leroy, a great one

https://shop.woodfordreserve.com/woodford-reserve-mint-julep-syrup/