The mint julep has been promoted as the official drink of the Kentucky Derby since 1938. A widely popular cocktail, it is said to have originated in southern United States, around the 18th century. However, this style of drink goes even further back to the 15th century Europe, where a ‘julep’ was a way to make medicine go down easy. Sugar syrup was flavored, mixed with prescribed medication and served to the patient.
In pre-independence America, mint juleps were first made with brandy. As word spread down south, it gradually came to be replaced with whiskey, and sometimes, gin.
Today, the word ‘julep’ implies a sweet drink. It derives from the Spanish ‘julepe,’ which in turn has its roots in ‘golab’— the Persian word for rosewater.
This tipple is a refreshing combination of sweet, tart and minty— an ideal drink to beat the summer heat and put a spring in your step.
Mix your own Mint Julep
Lightly muddle eight mint leaves (preferably spearmint, but any kind works) and 7.5ml raw sugar syrup in a Julep cup or glass. Pour in 60ml bourbon, and swizzle gently. Fill the rest of the cup with crushed ice, and stir until well frosted on the outside. Top with some more crushed ice to make an ice dome. Garnish with a couple drops of bitters, a sprig of mint, and enjoy!
The Nellie Kuh is a perfect choice for the summers, and makes an even better companion when you’re on a day out on the beach. With a dash of spiciness, and some mesmerizing tropical flavors, this famous cocktail will definitely pique your taste buds.
Around the late 90s, Manhattan was gaining prominence as a “drinks wasteland.” With little variety, the art of making and inventing cocktails had taken a backseat. A Cosmopolitan was as sophisticated as it could get before the Appletini came along. In a time when men dominated the scene behind the bar, a woman made her way to the forefront and revolutionised the art of making craft cocktails.
A classic dram of aged, high-quality whisky like the Aberfeldy 12 Year Old calls to be savoured at leisure in order to be able to do it justice. Prepared using pure freshwater drawn from the Pitilie Burn which was known to contain deposits of alluvial gold, this whisky was christened ‘The Golden Dram’.