Mint Julep revisited

William Alexander Percy (1885-1942) weighs in:

“First, you needed excellent bourbon whiskey; rye or Scotch would not do at all. Then you put half an inch of sugar in the bottom of the glass and merely dampened it with water. Next, very quickly––and here was the trick in the procedure––you crushed your ice, actually powdered it, preferably in a towel with a wooden mallet, so quickly that it remained dry, and, slipping two sprigs of fresh mint against the inside of the glass, you crammed the ice right to the brim, packing it with your hand. Last you filled the glass, which apparently had no room left for anything else, with bourbon, the older the better, and grated a bit of nutmeg on the top. The glass immediately frosted and you settled back in your chair for half an hour of sedate cumulative bliss.”

~William Alexander Percy, Lanterns on the Levee: Recollections of a Planter’s Son (New York: Alfred A. Knopf, 1966), 65-66.



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2 responses to “Mint Julep revisited

  1. Borrowed Abode

    Love it!

  2. Pingback: On Summertime and Cocktails | Perm's Brew Picks and More

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