Mint Juleps – The French Alternative
Try Jackie French’s mint julep recipes and you’ll instantly be transported to the deep south of America. As you laze on the verandah sipping a mint julep your house will seem every bit as luxurious as Tara, and you might even imagine you’re Scarlett O’Hara!
Eau de cologne mint (Mentha x piperita var. citrata)
You need the right sort of mint to make the perfect mint julep. Don’t use culinary mint or the drinks will taste like roast lamb. Spearmint is also out, unless you’re very fond of toothpaste. Lemon or orange mint would do, but eau de cologne mint is best. It is an aromatic, spreading perennial to 90cm (3′) high. It likes a rich soil and a moist position in full sun or semi-shade. Like most mints, eau de cologne mint is very vigorous, and may become invasive if not contained.
Classic Mint Julep
- 1 cup sugar
- 1 cup water
- eau de cologne mint
- whisky
- crushed ice
Put one cup of sugar and one cup of water in a saucepan. Stir until the sugar dissolves then simmer for ten minutes. Take off the heat, cool and pour into a jug. Place several roughly torn eau de cologne mint leaves in the bottom of a glass. Pour in a little of the sugar syrup, a dash of whisky and top up with ice. Sip slowly. Never hurry a good mint julep!
Non-alcoholic Julep
- eau de cologne mint, chopped or roughly torn
- 2 lemons, thinly sliced, with peel still on
- 1 orange, thinly sliced, with peel still on
- pulp from 2 passionfruit
- ginger ale
- pineapple juice
- crushed ice
Place a generous handful of eau de cologne mint in the bottom of a large bowl or jug. Add the lemons, orange and passionfruit pulp. Add equal parts of pineapple juice and ginger ale. Serve in a tall glass with plenty of crushed ice.
Getting started
Eau de cologne mint is available from the herb section of your local nursery or garden centre.