Mint-Julip-2

The first shoots of mint have sprung through the soil as if sensing the approach of the Kentucky Derby. The sun is out here in Cleveland, the birds are chirping, and the Browns made sensible draft choices.  All of which call for a mint julep this weekend. In my first post on this drink several springs ago, I served a somewhat unconventional julep and was roundly taken to task for it (no crushed ice? in a glass?). Deservedly. So herewith an almost traditional version, which is simply mint leaves, muddled with sugar, and bourbon, served over crushed ice in a silver cup. My only variation is for serving multiple juleps. A great strategy if you’ve invited people for Derby Day. Some may find the verdant hue unnerving but it’s worth it for the clean mint flavor Read On »

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My first mint julep was made for me by a guy who remains one of my dearest friends and confidants. We were wayward, then, but he has gone on to be a talented and superlative writer, generally. Having at the time (1987) a Kentucky girlfriend and having recently spent four years at Tulane, he knew his juleps. The night ended badly. Blown speakers at my girlfriend’s apartment and roof tar all over her nice wood floors—she was pissed, and I staggered out into the early spring sunshine. On the subway home the next morning from 110th and Amsterdam to 39th and 1st—wouldn’t you know it—I heard, “Michael?!” An old high school girlfriend had spotted me, my first kiss actually, and still dear friend. She picked lint out of my unshaved face and, with concern and disappointment, Read On »

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