I managed to get each step of David Wondrich’s Jim Beam Black Julep on Monday. I think it makes a good story, and shows each part of the compounding process in turning out a pretty epic drink.
You’ll need: Some fresh mint, more is always better than less. Sugar, water, bourbon, rum, ice, mallet and a bag. You’ll also need a straw, and a silver julep cup wouldn’t go amiss either. I never said it was a simple process.
Start by dissolving sugar in water in the bottom of the cup. You could use syrup, but as Dave mentioned, use the raw sugar to make your syrup. Your mouth will thank you.
This will be a familiar sight to anyone who has been to a David Wondrich presentation, the explanation and display of an impossible to find and specifically designed piece of bar equipment that you never knew you wanted, and now can’t stop thinking about. This little gem is a julep scoop, designed for drinks that need crushed ice to be piled high.
Now a julep is just a glass of ice until you pour in bourbon. This one uses Jim Beam Black, I’d pour in a good belt, if I were you. In excess of 60 mls, when you’re making this at home and responsible service expectations don’t impose a limit.
Now, give it a stir, the glass will get colder and start to frost.
Crushed ice dissolves quickly, so you’ll need to go back to the bag and top things up after the stir.
Drinks with crushed ice are pretty much impossible to drink without a straw, so you’ll need to add those. The keen eyed amongst you might have noticed the rum in the ingredient list and wondered what sort of julep has rum in it. According to Dave, the rum float was a pretty common addition. It adds a nice sugar note and pulls everything together really nicely. Dave used Cruzan, after all, it was a Mixxit gig.
You might not think it’s proper, but until you’ve done as much research as Dave, I’m going to side with him.
And there you have it. Only one (and perhaps the most important) step left. Suck that bourbon slushie down. Ably demonstrated by Luke Reddington from Eau de Vie and the chap from Bondi Pizza, whose name I forget.