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    Derived from a French word, which was previously derived from the Arabic/Persian word, it was actually invented in Kentucky and is very 'refreshing'. What is it and what three unique 'animal' types can be used in the recipe?

    Question #58420. Asked by peasypod. (Jul 19 05 5:07 PM)


    lanfranco

    		Well, this has got to be the mint julep, from Arabic "julab," meaning rosewater. It's made with bourbon, but since I don't drink hard liquor, I'm going to have to spend some time looking this up:

    http://www.foodreference.com/html/artmintjulep.html

    Jul 19 05, 5:14 PM
    lanfranco

    		Well, there's Old Crow and Wild Turkey. Looking for a third ...

    Jul 19 05, 5:23 PM
    peasypod

    		Go back to your first link, m'dear, and have another squizz at the rest of the ingredients.

    Jul 19 05, 5:32 PM
    lanfranco

    		O.K. then, we must be talking about the varieties of mint, not bourbon, as in cat, lamb, horse. Here's the site:

    (Does anyone make mint juleps with catnip? Interesting idea ...)

    http://www.foodreference.com/html/fmint.html

    Jul 19 05, 6:38 PM
    peasypod

    		Well done Frankie, I was mostly more intrigued with the mackerel mint....

    Jul 19 05, 6:40 PM

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