Friday, May 02, 2014

Pic(k) of the Week: Mint Julep & Hat

Mint Julep & Hat

The cold wasn't just beading, it was frosting on the metal shaker.

Paul Taylor, the 'mixologist' at Rhodeside Grill —a restaurant and bar in the Court House neighborhood of Arlington, Virginia— created this refreshing thing: a Mint Julep, of Jim Beam bourbon, fresh mint leaves, simple syrup, a dash of bitters, crushed ice, and a dusting of powdered sugar.

The hat was mine.

1 May 2014.


  • The Kentucky Derby —at which many Mint Juleps are consumed— is held the first Saturday of May, at Churchill Downs, in Kentucky. The race's website gives this recipe:
    Make a simple syrup by boiling [2 cups] sugar and [2 cups] water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

  • Pic(k) of the Week: one in a weekly series of personal photos, often posted on Saturdays, and often, but not always, with a good fermentable as a subject. Camera: Samsung Galaxy S4.
  • Two Pic(k)s of the Week, this week, due to fun with 'under the hood' settings. Enjoy!
  • Commercial reproduction requires explicit permission, as per Creative Commons.

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