If you go this route look for something higher proof, like Louis Royer Force 53. Cognac, or brandy, makes a very tasty julep too, though I find it to be a little on the soft side. For starters, using rye whiskey makes for a subtle but noticeable shift that showcases rye's spiciness and makes for a drier drink. While bourbon is the definitive choice, just about any aged spirits can be used in a Mint Julep, with fantastic results. Keeping proportions and preparation more or less the same. The Mint Julep recipe is easily modified with simple substitution, So when the julep is chilled down to below freezing levels - which is very possible, ideal even - it doesn’t come off as cloying, but rather, unbearably delicious. When something is very cold our perception of it’s flavor, including sweetness, is lessened - the same istrue for things that are very hot. Still, all that sugar is necessary to bring out the flavor of the mint sugar works in cocktails the way fat does cooking. Usually a drink with that much sugar would also have some citrus juice to balance things out, but that’s not how the julep rolls (more details on it’s quirky composition are below). Of course we know all cocktails taste better cold, but in the case of the julep this is crucial to its balance.īy today's standards, the Mint Julep is an unbalanced cocktail. The other benefit of crushed ice is it chills the drink way down to deliciously arctic temperatures. Crushed ice helps to lengthen the drink and it softens it’s blow. The Mint Julep is one boozy cocktail, yet it goes down dangerously easily. The smaller cubes melt quicker providing some much needed extra dilution. For best results crushed ice is essential to a julep, or at least cracked ice cubes.
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