Skip to main content

Jake's Mint Julep

This is a first and I'm still in shock. My husband was in the kitchen. And he made something I'm going to share! On. My. Blog.


Let me explain: I know that my husband ate before he met me. He must have cooked, too. But in the seventeen years that we have been together, he has only cooked (not counting the grill) a handful of times.

Let's see...seventeen and a half years. That's over 6300 days. Three meals a days. That's almost twenty thousand meals. And he's only cooked five of those. Maybe. But it's not because he's unwilling; it's because I'm territorial. I've eased into letting the Kitchen Elves in. But Jake doesn't come in unless I'm too sick to stand in front of the stove!

So, while we were unpacking from our 10-day camping trip, I was downloading photos and shuffling laundry. He and the boys had Alton Brown's Good Eats going on Netflix.

"Do you have bourbon?" I heard him ask.

Yes.

"Do you have sugar?" he continued.

Yes.

"Do you want a mint julep? Alton Brown just showed me how to make one."

Okay.
Jake's Mint Julep
Click for Alton Brown's recipe: here. Unlike me, my husband can follow a recipe. Exactly.


And while he can follow the recipe, he did end up deviating for the second cocktail. He didn't think the drink was minty enough as written. Here's his slightly adapted version, AB-inspired.

Ingredients
  • 12 to 15 fresh mint leaves
  • 1 1/2 t organic granulated sugar
  • 2 1/2 oz Kentucky straight bourbon whiskey (he used Knob Creek) 
  • ice cubes
  • sparkling water
  • mint sprig and flower for garnish

Procedure
Combine mint leaves and sugar in an old-fashioned glass. Muddle together so that the mint releases its oils but is still green, approximately 1 minute. 


Add in the bourbon - that "a jigger and a pony's worth" if that means anything to you! I guess I need to watch that episode of Alton Brown's show - and set aside for several minutes.


Pound ice with a rolling pin to crush slightly. Fill the glass with ice and top with a splash of sparkling water. 


Stir and garnish. Serve immediately. It was a tasty drink. I think I'll have to have Jake make me another one soon.

Comments

  1. I can relate to being territorial, though Sous Chef makes it into the kitchen frequently. Great cocktail and can't wait to try Jake's version!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh