The term 'julep' is though to derive from the ancient Arabic word 'julab', meaning rose water. The term had developed by the 14th century to describe a sugar and water syrup, used as a vehicle for medicine. By the end of the 18th century, a Julep was taken as a drink in its own right, mixed with a spirit (typically Brandy or bourbon) and garnished with a sprig of mint.
Juleps should be made in an ice-cold Collins glass; sprigs of mint are crushed in the glass with some sugar syrup, then the spirit of choice is added until the glass is between one-quarter and one-half full. Crushed ice is then added to the glass and stirred gently. Melted ice-water adds a significant volume to a Julep and qualifies it as a long drink.
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