Pendennis Mint Julep
Ingredients
Directions
Prepare
Put one lump of sugar into a dry silver cup.
Add enough water to soften the sugar and crush it, adding a few leaves of fresh mint.
Build the drink
Fill the cup with crushed ice.
Add one jigger of bourbon whiskey.
Chill and serve
Stir until frost appears on the outside of the cup.
Cover the top of the cup and contents with mint cut short, inserting stems down.
Add straws and serve.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bourbon Whiskey | 1/2 oz (15ml) | 33 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Sugar
- Provides sweetness and is crushed with water to dissolve into the drink.
- Bourbon whiskey
- Supplies the spirit base and the main flavor of the drink.
The step that matters
Stir until frost appears on the outside of the cup. Stirring against the crushed ice chills the metal and dilutes the drink slightly. Frost shows the cup is cold, and stopping too early leaves the julep warm and under-diluted.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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