How to make ...
Non-Alcoholic Georgia Mint Julep
Mint juleps can be made in several different ways; this one is reminiscent of an ice peach tea that you might imagine drinking in the sweltering heat on a porch somewhere in Georgia.
Ingredients
75ml of Peach Tea
2 lemon chunks
6-8 Mint leaves
Times:
Prep: 2 Minutes
Make: 30 Seconds
Total: 2 Minutes and 30 Seconds
Calories:
184 calories
Allergens:
Contains mint
Servings:
Serves 1
Method
Take your julep tin.
Strip a large handful of mint leaves from their stems.
Give the mint one hard clap between the palms of your hands to release the oils and awaken the flavours.
Add the mint and lemon chunks to your tin.
Using your jigger to measure, add the peach tea, lemon chunks, mint leaves to the tin.
Fill the tin with crushed ice.
Using your bar spoon, churn the drink, making sure to scoop all the mint and ingredients up from the bottom of the glass to combine them.
Stir for 10-12 seconds or until some of the crushed ice has melted and the wash level of the drink has gone down a little.
Top with a pile of crushed ice and use your hand to form it into a dome.
Garnish with a mint sprig and a straw.
Serve and enjoy!
History
The Mint Julep first appears in the 1862 edition of The Bar-Tender’s Guide, where Jerry Thomas describes it as a ‘peculiarly American beverage’.
The exact origin isn’t entirely clear, although there are mentions of people in southern states drinking a dram of liquor steeped in mint as a medicinal remedy. This is perhaps where the name of the cocktail derives, as a ‘julep’ is a sweet drink that acts as a vehicle for medicine. The original recipe used a handful of mint and pounded it with sugar, before adding brandy and crushed ice. Bourbon became the more widely used spirit, as it was cheaper and more readily available.
Since 1938 the Mint Julep has been promoted alongside the Kentucky Derby, as the drink has always been emblematic of the Southern American states. Around 120,000 mint juleps are made each year at the horse racing event.
