Make a Mint Julep with Ciaran Duffy from 1806
Create your own bourbon-based cocktail with these expert tips.
Though the mint julep dates back to the 1700s, it’s commonly associated with the Kentucky Derby — the annual horse race in Louisville, says Ciaran Duffy, mixologist and bartender at Melbourne’s cocktail bar 1806. It became the official drink at the Derby in 1938.
“You’re out in the baking heat, sweating your arse off and you need something to cool you down,” says Duffy. “It’s the perfect libation: ice, whiskey, sugar and delicious fresh mint.”
A sweltering summer is something we can relate to, which is why we’ve asked Duffy to show us how to make the bourbon-based cocktail at home.
What you need
INGREDIENTS
60ml Maker’s Mark bourbon
10ml simple sugar syrup
12–14 mint leaves
STEP ONE: MAKE A BASE MIXTURE
The first step is to make a simple sugar syrup, which can be done by combining equal parts granulated sugar and hot water, then stirring it together.
“I like to mix it clockwise, then anticlockwise, just to get the granules all nice and broken up,” says Duffy. “Then leave it in the fridge because the water needs to cool down [before making your drink].”
Once cool, combine 10ml of sugar syrup with 60ml Maker’s Mark with 12–14 mint leaves. Give the mint a little tap on your hands to release the aromas before adding to the mixture.
“Lightly press the mint leaves into the bourbon and sugar syrup mix,” says Duffy. Be careful not to press too hard or muddle the leaves as you don’t want them to break up (as it will create bits of leaf in your drink).
Make the mixture in advance and pop it in the fridge to infuse and bind, or combine just before you want to make your drink.
The technique
STEP TWO: CRUSH ICE
“The object of this drink is to churn it with crushed ice. However, not everyone has a crushed ice machine at home and that’s OK,” says Duffy.
“Instead, put some ice cubes on an ice tray and once you have a nice hefty amount, wrap them in a tea towel, get out your rolling pin and whack away. That will break up the ice — and then you’re laughing.”
Ice, ice, baby
STEP THREE: COMBINE
Pour the bourbon mixture into a glass (or tin if you’re being traditional) and top it up halfway with crushed ice, making sure you have enough room to churn the drink. Churning, as Duffy explains, means getting a long spoon and turning it around and up and down.
“Like when you’ve made a hot chocolate and you’re turning it to get all the bits to dissolve,” he says. “We need the mint moving about — but don’t let it stick to the bottom.”
“Once you see the whiskey starting to come up to the same height as the ice, you know you’re in good churning territory.” This should take roughly 30 seconds.
Top it up with more crushed ice to make a “healthy-looking ice crown” and garnish with mint leaves.
Sugar bae
GARNISH WITH FLAIR
“The whole idea is the garnish is not just for the drink to look pretty, but also, when you stick your nose in to have a drink you’re going to have that lovely mint whiff as well,” says Duffy.
He adds that you can dust the cocktail off with caster sugar for an extra festive look. Or, swipe the rim of the glass with mint leaves before pouring in the mixture. This releases the oil and aroma from the mint leaves.
For serving, “tins are great because they get nice and frosty, so they are instantly refreshing. However, any kind of a small glass, briefly cooled in the fridge, is perfect.”
The pairing
When it comes to what to eat with a mint julep, Duffy says the only thing better than drinking whiskey “is drinking whiskey with cheese”. He recommends salty meats, charcuterie and chocolate as well, saying sweeter flavours will complement the drink best.
“There’s no one way to do it, it’s all about going down to the local cheese shop or deli and picking up some bits and pieces.”
Not sure where to start? Duffy recommends picking up a soft, a hard and a blue cheese to create a simple platter, like the ones served at 1806. To help you out, see our picks of the best places to buy cheese in Melbourne.
Find out more about Maker’s Mark, here.
All images: Parker Blain.