Reading
this recipe in the
Post-Gazette made me realize that the Pittsburgh foodie isn't from and has never lived in the South:
"Originally, juleps were served in sterling silver cups or mugs. The reason is that silver is an excellent heat conductor, which allows a beautiful white coating of frost to form on the outside of the mug.
"While silver is still preferred on the verandas of the wealthy, inexpensive glasses that can go into the dishwasher are favored by the rest of us."
[the recipe part of the article]:
"Into the bottom of a 14-ounce glass, place a big sprig of fresh mint leaves and a heaping teaspoon of sugar. Splash in soda water to fill one-third of the glass.
With the back of a spoon or a pestle, muddle and crush the mint. Add crushed ice to the top of the glass. It looks like way too much. It's not.
Pour a shot of bourbon over the ice.
Our bartender poured Maker's Mark from a spout top. (I can never figure out how they know how much is enough. It looked like lots more than a shot.) Give the drink a good stir. Now add crushed ice to round up over the rim of the glass like a snow cone. Swirl another shot of Maker's Mark bourbon over the top. The crushed ice will settle some.
Tuck a large, fresh sprig of mint into the glass, and sprinkle a little sugar over the mint, about one-half teaspoon. Top with a lemon twist, add a straw and serve."
**
One of the things I was
definitely taught about making juleps was to frost the cups and to refrigerate the tray, as you don't want to ruin the frost on the tumblers. I see nothing about that in the article - but I was also told to make a mint syrup without bruising the mint for a better julep. I've had them with crushed mint leaves, and really can't tell much of a difference (especially after a few...).
Thanks!
So back to a draw it is. 
Linear Mode
