A Julep is an ancient medicinal solution that was used in France in the 1600s. In 1784, it became a proper drink in Virginia, mainly consumed by sugar plantations workers. The first recipe of a 'Mint Julep' with brandy appears in 1833 in Transatlantic Sketches, by Captain J.E. Alexander. In 1862, the master Jerry Thomas indicates to use Cognac for the Mint Julep in How to Mix Drinks. The Mint Julep has since then become a favorite summer American drink.
During prohibition, Americans travelling to Cuba enjoyed rum juleps which led to the creation of the Mojito in the late 1920s.
- 50 ml Martell VSOP
- 10-12 fresh mint leaves
- 10 ml sugar syrup
- berries, mint bouquet
Press the mint leaves in a julep cup with a flat end barspoon or a muddler. Add Martell and sugar syrup.
Fill with crushed ice. Stir well until the cup is well frosted. Garnish with berries and a mint bouquet.
A curious visual effect is created by fixing black salt crystals (usually from Hawai’i) on the julep cup.
Rub the cup with a piece of lemon and drop crystals on it.
The classic recipe is slightly modified by using 10 ml of cardamon syrup instead of sugar syrup (homemade if possible by infusing the seeds of 3 green cardamon pods into 1/2 liter of water and 350 grams of sugar). It will bring an elegant and intense aroma to the drink.