Yesterday was Easter, which around our house means that the food is a little more Southern than usual. In addition to ham and deviled eggs, I made a pimento cheese spread for the first time, an experiment I’ll be repeating. And the best beverage with all of the above is, of course, the mint julep.
But what is a mint julep? Turns out there’s a fair amount of confusion, stemming from the original recipe using brandy. The version we know and love is really the Kentucky mint julep; others used to exist, including the Maryland version (rye) and the Georgia version (peach brandy). Such heterodoxy, however, be damned: we seek the One True Mint Julep, and fortunately Virginia historian Virginius Dabney (author of the second history of the University of Virginia) has our back. In a 1946 letter to Life Magazine, he wrote:
And Life obligingly printed Dabney’s recipe:
No discussion of mint juleps could be settled so quickly, though, as the following letter from Harold Hinton showed: