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No discussion of juleps is complete without Buckner’s classic letter describing the…rite of making one: http://www.thebucknerhome.com/julep/recipe.html http://

• at_a_remove 3y ago
  I have, after reading various historical recipes for the mint julep, this fine letter, reviewing the poem recited by higher-end bartenders upon the making of a drink, and so on, settled on my own recipe. I can drink but rarely, so when I do, I try to make an occasion out of it. The "ice" as fine as snow is particularly difficult. You'll want a triple-stitched bag, one that can take heavy pounding. You will also want dry ice. First, because it makes the water ice more brittle, and the second because it keeps your snow crisp, rather than dissolving into a slush. I suspect that there is a machine better suited to the task but I've not gone that far. The mint is more subtle than suspected. Many "muddle" the mint, which is to say crush it with a muddler. This does release the mint oils, but it also releases the more vegetable tastes, particularly the chlorophyll, which alters the flavor profile. No, what is better is to slap the mint across the palm of your hand. This, apparently opens the pores of the mint leaves and allows the oils out while keeping the rest in. I also "round" the mint flavor by adding both spearmint and wintergreen. My other changes are perhaps a little archaic, personal, even radical, but the first two ought ought to improve any julep.