D had an idea for our next cocktail. One that surprised me, as D is not a fan of the primary ingredient of the drink: mint. She said she wanted to try these Mint Juleps she had seen in a recent issue of Bon Appetit. I protested; it didn’t make a lot of sense for me to make a drink she wasn’t going to want. She informed me that these mint juleps also had peach in them and so would taste better. Also, I was to make hers without any mint…
I tried to tell her then that it wasn’t a mint julep at that point. I don’t even think it was a julep of any kind. It was just peach and bourbon. She was insistent and since I like Mint Juleps I went ahead with the drink.
Peach Julep (serves 2)
1/4 cup Ginger syrup
1 ripe peach, peeled, sliced
4 sprigs mint plus more for garnish
4 oz bourbon
2 oz lemon juice
6 oz ginger beer
For each cocktail muddle 1/2 of the peach slices and 2 of the mint sprigs in a julep cup or double old fashioned glass (I just used my old cocktail glasses;) add 2 oz of bourbon, 1 oz of lemon juice, and 1/2 oz of ginger syrup. Fill glasses with crushed ice and add 2-3 oz of ginger beer. Garnish with mint sprig
(Recipe found in the August 2013 Bon Appetit)
These were really great! The only real problem was that I didn’t use enough ice. I like to think of Juleps as boozy snow cones and I just didn’t crush enough ice during the prep… The muddled peach and mint was tasted great and added a lot of flavor to the drink. D enjoyed hers as well but thought it was a little strong. This too could have been prevented with more ice.
My Beer of the Week series was fun and it taught me a lot about the vast diversity, complexity, and depth of beers in the world. It was also very, very delicious. But, beer isn’t the only form of alcohol and despite its maturity as a medium it is often seen as the lowbrow option of alcohol consumption. At the top though, the classy form of consumption?
D has recently taken an interest in cocktails and in our new place we’ve got ourselves the beginning of a bar, and a bartender’s manual. It just made sense to use this opportunity to learn about how to make cocktails.
In San Diego D and I had our first Moscow Mules and we really liked the drink. In Seattle this year at a tourist trap bar we fell in love with the cocktail. (I know it is the last place you think you’d find a good cocktail, but Seattle Underground’s Moscow Mule was fantastic.) What makes the Moscow Mule so delicious is the interplay of ginger beer and lime. A sour, peppery, sweetness is not a taste profile that reads well BUT, it tastes really good. My first foray into bar tending turned out pretty good. In the future though I think I’m going to use a spicier ginger beer. Cool and refreshing these are great for long summer days!