DM Mint Julep
You don’t need a porch or a prize-winning horse to enjoy this Southern favorite.
GET IT
- 3 ounces bourbon
- 1 ounce mint syrup
- 1 tablespoon water
- 6 mint leaves, plus a few tender stems
- Ice
MAKE IT
In the bottom of a mason jar, muddle mint with syrup. Fill glass with ice, pour bourbon and water over it, and stir vigorously.
I am a novice to bourbon. I really know nothing about it. How do I choose a good one?
Can you recommend a good online resource for purchasing spirits? My local store is poorly stocked and run by a half-wit.
Are there any particular retailers that you like?
Smittq: The short answer to your question is that we buy Maker’s Mark because that’s what we like. Maybe it’s the cool red wax thingy, or perhaps the wheated mash. Knob Creek, another small-batch bourbon, is also a favorite. Some very basic bourbon advice: bourbon must be aged in new charred-oak barrels, and depending on the aging process will turn out light or dark. Light is preferable for infusion (we’re going to post some fun fruit infusions when our local farmer’s market re-opens in spring). The grain mixture also varies. All bourbons will be at least 51% corn, but the mash bill can include other grains such as rye or wheat (you’ll see some bourbons referred to as “wheated”). You’ll have to research each blend diligently to determine which one you prefer. 🙂
As for an online source for purchasing, I once found creme de violet at drinkupny.com when I couldn’t get it anywhere else. Hope this helps!