The simple cocktail dates back to the 1800s but didn't become the race's official drink until 1939. More than 85 years later, the drink and the race are still going stong. There are many variations of the mint julep, but to get the drink just right we wanted to gather some pro tips. We chatted with Rosser Lomax, former bartender and current general manager at the Oxmoor Bourbon Company in Louisville, Kentucky, to find out everything you need to know to make a next-level mint julep this year.
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Oxmoor Bourbon Company general manager Rosser Lomax and an expertly made mint julep.How to Make a Mint Julep Like a Pro
According to Lomax, there are quite a few mistakes you can make when stirring up a mint julep. Here are some of his top tips for getting the drink just right.
Pick up a good bottle of bourbon. Make sure you buy a high rye bourbon—one that’s “even a little higher proof because it’s going to get a little bit of water into it as you drink it,” says Lomax. High rye bourbon is a spirit that has a higher than normal ratio of rye to corn, which gives it a spicier flavor. He recommends Oxmoor Bourbon, of course, but brands like Knob Creek, Four Roses and Green River are also good choices. Buy the ice. Lomax says ice is “crucial” to the integrity of the drink, so he advises picking up pellet ice from your local convenience or grocery store. (Pro tip: You can also buy pellet ice at Sonic, if you have a location near you.) Avoid the extra work of crushing ice yourself because you’re likely to run out quickly and the texture of pellet ice is superior to hand-crushed ice in this cocktail. Adjust your simple syrup ratio. Many recipes call for a 1:1 ratio of water to sugar to make simple syrup, but Lomax prefers two parts sugar to one part water (by weight) for a slightly thicker, richer simple syrup. He thinks the more intense syrup holds up to a good bourbon. Baby your simple syrup. This is the number one mistake people make, according to Lomax. Keep your simple syrup at a low simmer, then “add your mint and simmer it until the sugar is fully dissolved and the mint is aromatic.” Depending on your stove, Lomax says that it can take anywhere from five to 10 minutes. Mix up the mint. Another pro tip from Lomax? Use chocolate mint instead of spearmint for a “chocolately note that really rounds out some of the bourbon notes and ties it through the mintiness.” He also recommends opting for pineapple mint “if you’re feeling tropical.”Nix the muddling. “We put mint in our simple syrup because if you just throw the mint in the bottom with the sugar and the spirit, and you just muddle it, it gets bruised, it over-extracts, and it gets bitter,” he says. Adding the mint to the simple syrup extracts the pure flavor of the mint and then you can strain out the leaves before making the cocktail. Bonus: No herby bits to get stuck in your teeth!What's the Right Ratio for a Mint Julep?
To build the perfect mint julep, combine two ounces of bourbon and half an ounce of mint simple syrup into a julep cup or other cocktail glass. Add the pellet ice, then garnish lavishly with fresh mint sprigs.
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