Master Class
"Knowledge is power...a good bartender should never stop learning and developing new skills"
Stirring and sloshing, rinsing and wiping, pouring and garnishing, with a fry cook's retention and an acrobat's timing, he virtually dances through his shift, skating, as it were, on the chunky ice he scoops with furious delicacy into each glass.

Recipes

Mint Julep

Ingredients

Glass: 12oz collins
Method: muddle & stir
12–16 large mint leaves (adjust to taste)
1/2–1oz demerara sugar syrup or
1–2 barspoons of demerara sugar
Dash of Angostura bitters
Crushed ice
50ml Buffalo Trace Kentucky bourbon whiskey

Method

Add the mint leaves, sugar and bitters to a collins glass and muddle lightly with a bar spoon. Fill the glass with crushed ice and pour in the bourbon. Rapidly raise and lower the spoon to thoroughly mix the drink.

Garnish

a sprig of mint, rubbing the leaves gently before serving to release the bouquet.

Other Information

This drink's name is derived from the Arabic word ‘julab’, meaning rose water, and was famously served at the Kentucky Derby at the turn of the 1800's. The classic julep can be twisted by substituting the bourbon for other dark spirits including: brandy, aged rum, tequila, rye whiskey and scotch.