#90
JULEP - MAKE ONE NOW!
14 Sep 2014 By David Fuhrmann-Lim
The julep is a great and many splendoured thing—frosty, fragrant and eminently adaptable. Here are three recipes.
By Jim Meehan
he julep is a great and many splendored thing—frosty, fragrant and eminently adaptable.
So why do we only drink one version once a year?
No offense to mint or the proud traditions of the Kentucky Derby, but I gotta say the julep has more to offer. A century ago, when juleps were in vogue, there was a sense of limitless possibilities—the Prescription Julep made with cognac and rye; juleps made of whiskey, cognac and gin; pineapple juleps and others topped with Champagne.
The basic building blocks of this drink are always on hand in any bar or reasonably well-equipped home kitchen: crushed ice, a strong spirit, something sweet and a fresh bunch of herbs to pack on top.
So let’s bring back the julep variety and drink this fine old American classic all year.
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