July 10th, 2013
05:00 PM ET
Editor's Note: In the midst of a record-breaking heat wave, we could all probably use a cold drink. Here to help us are Karl Injex and Navarro Carr, the owner and bar manager respectively of the Sound Table in Atlanta.Visual aids provided by Mark Hill, the Director of Photography for Turner Broadcasting. You are probably acquainted with the mint julep, made with Kentucky bourbon and often enjoyed while sporting an elaborate chapeau at the Churchill Downs Racetrack. The Genever julep is its lighter-spirited relative; substituting gin for the brown water. (Genever, sometimes referred to as Holland or Dutch gin, is oak-aged and less dry than the later styles like Old Tom gin.) A heap of crushed ice keeps the drink frigid, while the mint adds a tongue-tingling sensation. Fun fact: Menthol, the organic compound in mint, stimulates the same nerve receptors in your mouth that cold temperatures do - hence the cooling sensation. Despite the urge to gulp down anything cold in a glistening arm's reach, sipping is advised. You'll need: Equipment Ingredients Steps for success: 1. In a rocks glass, add 1/4 oz simple syrup. Previously: |
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I never really got in to them. Not for me. Great article!
Genever juleps are ace. I sometimes add a dash of Maraschino liqueur, and at any rate I recommend one of the aged genevers - the Boomsma Oude depicted here is good, or the Bols Barrel-Aged, or any of the others, for more malty goodness.