The Ginger Julep is one of the shining stars of our Spring Cocktail Menu. Today we are going to take a look at how your loving staff at Rooster & Moon makes what will soon be your new favorite drink.
First we need to make sure that we have all of our ingredients ready: A nice piece of ginger root, some fresh mint, simple syrup, Gosling’s Ginger Beer, and Jim Beam Rye. And ice. Don’t forget the ice. We need to make sure that we have all the tools that we need: A good and clean surface, a Collins Glass, a muddler, a bar spoon, and a peeler.
So we have all of our ingredients assembled like the Avengers and have our tools at hand. Groovy. Time to get to work.
Step one is to shave the ginger. We shave off about three decent pieces of ginger. What constitutes a “decent piece”? We are looking for a piece about as long as my pinkie. How long is my pinkie? I don’t know, man. Get off my back. Anyway, we shave the ginger directly into a clean Collins Glass.
On top of the ginger, we add about a half an ounce of simple syrup. Simple syrup is a fancy way of saying sugar water. To make it yourself, dissolve a cup of sugar into a cup of hot water. Once it is completely dissolved, it will be good to go and is a great addition to any home bar. It’s also nice to keep on hand if you want to sweeten ice tea or iced coffee.
We only need about five to eight mint leaves into the glass. The leaves can be picked off of a sprig of mint one by one. But because we don’t feel like working that hard, we grab a sprig of mint, pinch the top and just strip the sprig from top to bottom. The leaves will just pop off, and we can grab what is needed. There will be more leaves than the drink needs, but since the drink is so tasty, maybe you’ll let us make you a few more cocktails.
Okay, so we have a Collins Glass with mint, ginger, and simple syrup in it. We take a muddler (or muddle-cock, which is what I like to call it. Because I think it is funny.) and muddle everything together. Don’t break your back doing this, you are trying to release the flavor of the ginger and the mint, not destroy the stuff.
On top of the muddled mint and ginger, add an ounce and a half of Jim Beam Rye.
The choice of rye in the drink is important. Since the drink we’re making has so much flavor to it, we decided to use something that had enough complexity and was robust enough to shine through. Something that would assert itself and contribute to the flavor. Jim Beam Rye is an 80 proof whiskey made from 51% rye mash. It is aged 4 years in oak barrels, and is drier and has more spice to it than regular Jim Beam Kentucky Bourbon.
So the Collins Glass has our muddle-mix and the Jim Beam Rye in it. Now it’s time to add some ice. I told you we can’t forget the ice. Give it all a quick stir with the bar spoon.
Fill the glass with Gosling’s Ginger Beer.
Ginger Beer was originally produced in the 1700s, brought to North America by the British colonists where it was brewed locally in homes and taverns. Gosling’s is a classic ginger beer, nicely sweet on first sip then bracing with a hefty dose of fresh ginger flavor. The bite is moderate to strong but fades quickly. It really is just right: Several steps above a regular ginger ale.
Then we stab a couple of cocktail straws in the glass and there you go.
There only thing left to do is to serve the drink.