Mike's Mix: Mint Julep
Every week, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. This week, he headed over to St. Paul's Dixie's on Grand for a southern classic.
Mint Julep
- 1.5 oz Kentucky bourbon (bartender Brian recommends a higher-quality bourbon like Blandon's)
- 1 oz simple syrup
- 6 mint leaves (stems removed)
Add ice to a shaker tin.
Muddle mint leaves over ice, using enough force to shred the mint and slightly crush the ice.
Add bourbon to the ice and mint.
Pour all ingredients into a lowball glass.
Garnish with a mint sprig.
Taste Test
While the iconic image of a Mint Julep shows it being served in a tin cup, you don't need to go through the expense … unless you want to. The real purpose of the tin cup is to keep the drink ice cold in Kentucky's heat and humidity; not as much of a concern here in Minnesota. Using crushed ice (like a slushy), or crushing the ice during the muddling process will keep the drink cold.
As a side note -- why aren't more cocktails made with crushed ice? It's all about dilution. Tinier ice chunks mean more ice surface area; and when more liquid is in direct contact with ice, the drink cools more efficiently. It also means that the ice is melting more quickly, diluting the flavors of the drink. It's a delicate balance!
The Mint Julep is a booze-forward drink, where bourbon is the main ingredient. If you want a smooth, refreshing experience without the alcohol burn, be sure to spend a little extra money on some high-quality bourbon. Do that and you'll be off to the races!
Dixie's on Grand offers the best in southern comfort food and casual dining in a warm and friendly atmosphere. Each month, Executive Chef Erin Lege cooks up a specialty menu featuring food from another southern state. Kentucky staples will be featured through the end of May!
