This week’s DRW is in honor the hubs who sent out an email about bourbon today…and because he was pretty pissed about the last DRW and surmised that some of you peeps were as well. So, I have an actual recipe for y’all today. It came from the hub’s email and is aptly named, I think, because this particular drink just screams OLD SOUTH and I hope to enjoy a few this weekend whilst enjoying THIS INSANELY GORGEOUS WEATHER.

Cud’n Walker’s Uncle Will’s Favorite Mint Julep Recipe**

You need:

  • Excellent bourbon whiskey; rye or Scotch will not do.
  • Sugar (I prefer powdered, but this recipe doesn’t specify)
  • Ice (smashed to smithereens)
  • Mint sprigs
  • Pewter or silver-plated mint julep cup (if you live in the South and don’t have at least one of these, you should be ashamed of yourself)

Put half an inch of sugar in the bottom of the cup and merely dampen it with water. Next, very quickly—and here is the trick in the procedure—crush your ice, actually powder it—preferably in a towel with a wooden mallet, so quickly that it remains dry, then slip two sprigs of fresh mint against the inside of the glass (**I prefer to muddle the mint with the sugar in order to get more flavor out of it, but that’s up to you**). Next, cram the ice in right to the brim, packing it with your hand. Finally, fill the glass, which apparently has no room left for anything else, with bourbon, the older the better, and grate a bit of nutmeg on the top (**I’ve never tried this, but will next time**). The glass will frost immediately. Then settle back in your chair for half an hour of cumulative bliss.

I’ve often added muddled strawberries to the sugar mixture at the bottom, which is a truly delightful twist to this essential Southern drink recipe. I hope everyone gets a chance to bask in the low temps and breezes this weekend. Enjoy my peeps!

**This recipe comes from Signposts in a Strange Land by Walker Percy.