Screen Door: Mint Julep Edition
Last night, I went to an early cocktail party for KidneyTexas at the Screen Door (too bad I missed you, Nance. Not so sad I missed the rain) and practically ran to the bar to try the mint julep I’d been hearing so much about.
Let me tell you, whatever those cute bartenders are mixing up and sloshing into julep cups is NOT a mint julep. Far from it. Instead of muddling and melange-ing (not a technically a word, but I think it works) the standard ingredients for a mint julep—mint, bourbon, and sugar—those kids threw in something that tasted like nectarines and melted orange popsicles with Maker’s Mark. It didn’t even have a hint of mint. Just pure, thick, sugary sludge that shouldn’t be served in a place as adorable as the Screen Door.
The lemon drop martini, however, was a zingy winner—and it actually had a lemon flavor, courtesy of a generous splash of Limoncello.
4 Comments to “Screen Door: Mint Julep Edition”
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I think they need to have Alton Brown teach them how to make a proper mint julep.
I went last night. Their “signature” mint julep has mango in it - that’s what you had. Our whole table had to keep asking for a PLAIN mint julep, and they turned out wonderfully.
Cute Does not mean Cocktail Savvy…Scot Jones is having a big problem with the bar and the attitude with the staff. Southern hospitality is not looking down the nose of your guests. Remember the guest pays your rent! Case in point no more Cafe Italia in The Cliff!
Signature Mint Juliep should be made the classic way. Take a large soda-glass: put in a teaspoonful of powdered sugar, a table-spoonful of water; mix well with a spoon; take two or three sprigs of fresh mint and press them well in the sugar and water until the flavour of the mint is extracted; then take out the mint, add half a wine-glassful of brandy, half a liqueur glassful of old “liquid Sunshine” rum, half a liqueur glassful of yellow chartruese; then fill the tumbler full of chipped ice; shake well; decorate the top with fruits in season, and place a bouquet of mint on top; finally, dash with claret and sprinkle a little white powdered sugar over the mint, and serve with straws, (preferably sterling). This is a drink fit for a king. Recipes of American and other Iced Drinks mainly by Charlie Paul 1902.