By: Michael Sarko | July 03 2011
Posted in Seattle - Cook It - Seattle

Photo credit: istock.Jackie Moffett

America is the birthplace of the modern cocktail and there is no drink more American than the classic Mint Julep. This simple but delicious concoction has been a regular part of drinking in the United States since, well, before we were the United States. The cocktail's origins stretch back to the first colony of Virginia in the 1700's when whiskey production first became a major industry on the continent. The Julep saw a big boost when bourbon became the flagship potable of Kentucky and today it's making a comeback along with a number of other classic drinks. Making a 100% local Mint Julep in Seattle, Washington is easier than you might think. Though the cocktail has long been associated with the South, there are a few Northwestern variations that can make a truly delicious drink.

First, let's talk whiskey.

While it's widely accepted that the Julep is made with bourbon, it's almost certain that the first Juleps weren't made with corn mash whiskey, but wheat whiskey. Corn whiskey production didn't see an upswing until certain agricultural initiatives by President George Washington following the famed Whiskey Rebellion. That said, balancing the flavor of a Mint Julep is a matter of opinion. Corn whiskey is sweeter and more syrupy than wheat whiskey, so you'll have to decide which end of the spectrum you prefer for own Julep. The Spokane-based Dry Fly Distillery makes a wheat whiskey with a lot of burn and character, though it's definitely more to the savory side. For something sweeter and newer, the Woodinville Whiskey Company is launching its first aged corn whiskey just this year.

The most difficult part of making a locally-sourced Mint Julep is sourcing sugar. You could go for standard table sugar, but aside from being frequently imported this has a major downside for cocktails. Dry sugar doesn't completely dissolve in cold liquid, so you'll end up with a grainy Julep. A great way to get around both issues is to get your hands on some syrup made from Northwestern sugar beets. You can usually find the stuff at local organic markets like the PCC grocery store chain. Sugar from sugar beets is identical in flavor to cane sugar, and the liquid form allows it to mix homogeneously with the whiskey. As for spearmint, it's remarkably easy to find locally-grown sprigs at any farmer's market in the state.

Now, how to make your own Mint Julep, perfect for this hot summer weather.

Ingredients

3 ounces of your preferred whiskey
4 sprigs of fresh spearmint leaves
½ ounce of sugar beet syrup
1 handful of ice, crushed
1 metal cup (silver or pewter preferred)


Directions

Place a few mint leaves in the bottom of the cup and add your sugar syrup, plus one ounce of whiskey. Very lightly muddle your leaves, then tightly pack the crushed ice into the cup, forming it into a sturdy dome shape. Slowly pour the remaining whiskey down the sides of the ice dome. Take one sprig of mint and clap it once between your hands to lightly bruise the leaves to release the aromatic oils. Garnish with the clapped leaves and serve with a straw. For a more mellow Julep, give the ice some time to partially melt.

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