Skip to main content

Mint Julep - Jeffrey Morgenthaler strikes again

Yes - there is another awesome video of Jeffrey Morgenthaler out, with his thoughts about the classic Mint Julep.

I think the video is not as timeless as his first one about the daiquiri - but anyway - it rocks.

But there is also some more to say about your humble julep...

The first you can find is, that julep comes from the Arabic jallab - as they had a drink, made out of grape molasses and dates flavored with flower water [and all]. I think this reference is rather unimportant - you won't always refer to Karl Benz and his first car, if you are talking about a modern automobile, will you?

But it is rather essential to understand, that this drink is already quite some time around. It predates the cocktail [1806] easily for at least half a century - maybe even longer.

The notion to say, that it is a predecessor of an Old Fashioned cocktail I really cannot share. You have to understand: most cocktails were very similar - smashes, juleps, slings, sours - often only one ingredient [sometimes only the proportions and/or the method of preparation] set them apart of each other. But definitely Jeffrey is right, when he says that it is not at all a bourbon mojito - it simply isn't.

One very interesting tid-bit: while most historic whisky drinks are originally made with Rye whiskey, the Mint Julep is a Bourbon drink. This gives you an indication of its origin - yeah the good ol' Mid West.

The taste? Like a slightly minty sweetened Bourbon. Delicious, simple, boozy, good.

Enjoy Jeffrey's video:











Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

Is Jack Daniel's a Bourbon Whiskey?

So Jack Daniels want to make us believe, that it is not a bourbon - but it meets all standards of a bourbon - only it is better?!

Half of it is true: Jack Daniels meets all qualification points for a bourbon. And yes it is true, that they add one more step - the charcoal mellowing. However this doesn't make it not a bourbon.

Well - point is, that the question is not really adequate. The answers to the rather vague question: "Is Jack Daniels a Bourbon?" is driven by semantics and interpretations.

What you could ask is: Can Jack Daniels rightly be called bourbon?
And the answer is: yes, it can. It meets all points to be even a Straight Bourbon [however please note the differentiation to Kentucky Straight Bourbon - as this is again a regional denomination, which Jack Daniels obviously doesn't meet].
The video is explaining exactly the laws. Before Jack Daniels also stated very proud, that they are sour mash. This was a bit... misleading, as most American Straight Whisk…

Secrets of Darcy - this is the best way to create sugar syrup

I am a "rich syrup guy"... not a "simple syrup guy".
This is, because it is better to be able to control dilution by yourself - not by he setup you have got.

I had also a pretty straight forward method: adding 1 kg sugar into 1/2 liter of cold water and blend until dissolved (be carefully, not to blend too long with a high-performance blender, because it would heat up).

The issue here: it takes some time - because sugar doesn't "like" to dissolve in cold liquid.

A lot of bartenders are adding sugar into hot liquid. This isn't a good idea either: due to hydrolysis the sucrose is converting into fructose and glucose. This makes the sugar thicker and sweeter - but also makes the result less consistent (as you don't meticulously monitor all details (time, temperature, pH, etc.). Further the thickness of the glucose worsen the ability of the syrup to mix in cold liquid (speak a cocktail).

Darcy, of artofdrink.com has a profound chemistry insight a…