> ## Content Index
> Fetch the complete content index at: https://thedailyeudemon.com/llms.txt
> Use this file to discover other available public pages before exploring further.

# BYCU
- URL: https://thedailyeudemon.com/38697/
- Published: 2015-12-04T06:22:12.000Z
- Updated: 2015-12-04T06:22:12.000Z
- Author: Eric Scheske
- Tags: Miscellaneous, #wpChunk

![walker_percy](https://storage.ghost.io/c/ea/fd/eafdb338-c9b6-4f87-8363-78ab94cc3a18/content/images/wp-content/uploads/2011/09/walker_percy-192x300.jpg)

Man, I really, really wish I liked bourbon and whiskey:

> Southern writer Walker Percy insisted that a good julep should hold at least 5 ounces of bourbon: 5 ounces bourbon/Several sprigs fresh spearmint/4 to 5 tablespoons superfine sugar/Crushed ice . . . Into a silver julep cup, a highball glass, or a Mason jar, press 2 or 3 tablespoons of superfine sugar together with a very small quantity of water, just enough to make a sugary paste. Add a layer of fresh spearmint leaves. Press them gently with a muddler or wooden spoon, but do not smash them. Pile on a layer of fresh finely crushed ice. Mr. Percy prefers that you reduce the ice to powder by wrapping it in a dry towel and banging it with a wooden mallet. To that layer, add a fine sprinkling of sugar and a few more mint leaves that you have spanked, but not crushed, by clapping them loudly between your hands

Amy Stewart, *The Drunken Botanist*.

A few simple Google searches reveal that there is also a thing known as a "gin julep" and some heretics actually make the mint julep with vodka. I might have to try it next spring when my mint pops back up (which is assuredly will, even though I eradicated 80% of it last fall to make room for my fall kale planting).

<br />