Copper & Silver
So if a Moscow Mule & Mint Julep spill into each other, do they become a Mintcow Mulep?
Ahem. Anyway. I’ve been writing copy about the Moscow Mule’s traditional receptacle, the copper mug, and the Mint Julep’s silver tumbler, both created decades ago in the name of marketing, then abandoned after enthusiastic imbibers began stealing the mugs and tumblers. Now they are making a comeback, as the craft cocktail movement continues to pick up speed.
The Moscow Mule’s origin story isn’t all that interesting, your basic successful marketing plan, but it’s one of the best vodka cocktails I know, mainly because the ginger beer gives a nice spiciness to counteract the lime. Can’t wait to make these further into the summer, when it’s hotter.
Which happens to be how I feel about the Mint Julep as well, and its back story is fascinating. Mint leaves muddled into bourbon and chilled with crushed ice and garnished with mint. It’s that simple–one of those things so perfectly balanced that I considered purchasing a Sno-Cone machine to make liquorish mid-summer treats.
The word “julep” is traced as far back to the Middle East, and a rose-flavored water called Julab. When the drink made its way to the Mediterranean, the rose petals were replaced by mint leaves. Americans eventually mispronounced the drink and switched out the water for liquor, and a classic infusion was born. The Derby’s marketing tool of silver tumblers made a great julep even better, the frosted edges of the stainless steel tumbler rim embellish the drink with teeth-chattering cold, then you taste the smooth burn of bourbon and the brisk herbal note of mint. Delicious.
I just finished reading Relish, by Lucy Knisley. It’s delightful.
And now I’m reading Ratio, by Michael Ruhlman, after receiving a copy in a class offered by Sur La Table of a similar name, Ratios Not Recipes. I’ve taken about 5 classes at Sur La Table now, and this one was my favorite. We made crème brûlée, pie crust, shortbread cookies topped with crystalized lemon and dark chocolate drops, and a pâte à choux, which I mixed with goat cheese and chopped basil and dropped in big globs that puffed to the size of hamburger buns. Really good. The cookies were tasty too (I never miss a chance to mix lemon with chocolate) but the pie crust inspired me. I went home and straightaway made a Rhubarb Crostata.
It was delicious.
Speaking of crostata, there’s one on the cover of this month’s Sur La Table catalog. I’ll bet you’ll easily guess which pages I worked on. You should request a copy.
Best thing I saw today was Portion Control by Christopher Boffoli, these wonderful mixtures of miniature people among huge blow-ups of food:
Rock Candy Icefall
….including this awesome photo of Fran’s Grey Salt Caramels, attended to by the Salt Harvesters
M and I are off to San Francisco for a week. So I need to finish up this blog and get back to my research. I’ll leave you with a shot of what I think just might be my first completely successful loaf of bread. I created a sourdough starter over the Memorial Day weekend and made this gorgeous loaf. Perfectly browned crust, soft and tender center: San Francisco Sourdough loaf. I will never forget it.