Comments on: The Debate

By: MC Slim JB

MC Slim JB — Wed, 08 Oct 2008 18:16:56 +0000

If I wasn’t being crystal clear, when I called Andrea’s julep “non-canonical”, I meant “a heinous abomination”. One more reason why South Florida should never be confused with The South.

By: Bill Fletcher

Bill Fletcher — Tue, 07 Oct 2008 18:29:51 +0000

That is no more a Mint Julep. Than a Bourbon is a Vodka. Branch water ,sugar,spring mint (the small leaves) AND NORMALLY Bourbon is all that is required. Although the original Mint Julep was most likely made with rye whiskey and was originally made in Virginia. A proper Mint Julep is invigorating as well as intoxicating. Too bad that such a fine drink is being bastardised by the bartenders in Florida.

By: pinky g

pinky g — Mon, 06 Oct 2008 17:12:03 +0000

Best video ever!!! From the sour mix to the boobs right down to the flaccid mint. An instant classic.

By: JR

JR — Mon, 06 Oct 2008 15:21:05 +0000

“Don’t forget to add your Sprite!”

Ye gods.

By: ljclark

ljclark — Sun, 05 Oct 2008 16:38:57 +0000

Ha! And General Buckner’s letter was written three years later. Maybe he went to that same Maine hotel, hence his admonishment not to entrust the mixing of a mint julep to Yankee.

By: Lis Riba

Lis Riba — Sun, 05 Oct 2008 00:01:08 +0000

This reminds me of a 1934 quote by Irvin Cobb (which I heard Chris McMillian recite at Tales of the Cocktail):

In the name of the julep I have seen high crimes and flagrant misdemeanors committed.

In one Corn Belt city, which I shall not name here because probably it’s enough ashamed of itself already, I have stood in horror and with seared eyeballs have seen a julep converted into a harsh green tea by the sacriligious use of peppermint sprigs â€” not mint, peppermint! But if one’s fancy inclines that way, why not just swallow a mothball and be done with it?

Along the Eastern Seaboard â€” north of Baltimore, of course, because they know better there â€” I have been affronted by an architectural mostrosity, containing such foreign substances as flavoring extracts, canned goods, artificial coloring, grated cinnamon, and almost anything else that wasn’t nailed down. Any person who would call that a julep â€” and these savages actually did â€” would be sufficiently ignorant to think Cincinnati is a new form of chewing gum.

And once, in Farther Maine, a criminal masquerading as a barkeeper at a summer hotel, reared for me a strange structure that had nearly everything in it except the proper constituents of a julep. It had in it pineapple, orange peel, lemon juice, pickled peaches, sundry other fruits and various berries, both fresh and preserved; and the whipped up white of an egg, and for a crowning atrocity a flirt of allspice across that expanse of pallid meringue.

When I could in some degree restrain my weeping, I told him things. “Brother,” I told him, between sobs, “brother, all this needs is a crust on it and a knife to eat it with, and it would be a typical example of the supreme effect in pastry of your native New England housewife’s breakfast table. But, brother,” I said, “I didn’t come in here for a pie, I mentioned a julep; and you, my poor erring brother, you have done this to me! Go”, I said, “go and sin no more or, at least, sin as little as possible.”

By: ljclark

ljclark — Sat, 04 Oct 2008 21:50:48 +0000

Yeah, all of these ring a bell with me except for the cherry (!?). For me, all arguments about the proper method of making a mint julep melt away after reading Lieutenant General Simon Bolivar Buckner, Jr.’s letter instructing a colleague in the art of this cocktail. He starts, “A mint julep is not a product of a formula. It is a ceremony … a rite that must not be entrusted to a novice, a statistician nor a Yankee.” http://www.civilwarhome.com/mintjulep.htm

WARNING: Reading this letter provokes an immediate, irresistable yearning for a mint julep.

By: Todd

Todd — Sat, 04 Oct 2008 16:45:15 +0000

just a few of the points of contention:

1. vessel of delevery… glass – silver or pewter mug
2. garnish – cherry – no cherry
3. mint – brused – water boarded
4. mint – strained – left in
5. mint- red stemmed – non red
5. ice – cubed – crushed

By: MC Slim JB

MC Slim JB — Fri, 03 Oct 2008 20:46:01 +0000

Forgive my Yankee ignorance, but there’s more to a traditional julep than mint, sugar, bourbon and ice?

I mean, I know that soda-pop concoction that the eminently perky Ms. Andrea is making is non-canonical, but I hadn’t heard of competing Julep schools. I thought the julep was one of those relatively staid, tradition-bound drinks. Is it simply a matter of proportions, or are other ingredients introduced?

By: Todd

Todd — Fri, 03 Oct 2008 17:11:27 +0000

Palinesque. Nice…

So before the shooting starts let”s explain righ here and now that there’s not more chance of getting the various Julep schools to agree on fabrication of this most delectable of drinks, than we have of getting a proud Atlanta great-grandmother to concede General Sherman a nice, gentle, well-meanig, big boy…(Baker 61)

I would think ALL schools whould have this woman’s picture on the most wanted board….”Wanted Dead or Alive” (Bush)