![\"Rival](\"http:\/\/farm4.static.flickr.com\/3515\/3923755741_2855ef0baf.jpg\")
<\/a><\/p>\nWhy did I want this? Well, Imbibe<\/em> magazine ran a good-looking comparison of several ice crushers in the July\/August issue<\/a>, and this one from KegWorks<\/a> looked like a good choice (heaven knows I don\u2019t have any counter space to spare in my cramped kitchen), but the testimonials on eGullet<\/a> and the Chanticleer Society<\/a> for the Ice-O-Matic piqued my interest.<\/p>\n And, of course, now that I find myself the beneficiary of a steady supply of crushed ice, the natural next move is to break out the julep cups and go searching for fresh mint. And while a good mint julep may go down easiest during a sticky Southern summer, I can attest that it\u2019s almost as winsome in a Queens September.<\/p>\n There are so many ways to make a julep; entire books<\/a> have been written about the variations. PDT has a great maple-syrup one on the menu, and David Wondrich makes an interesting-sounding mint julep with Cognac and a float of dark rum (adding rye for a "Prescription Julep.") However, ever since visiting Chris<\/a> McMillian<\/a>'s Bar UnCommon in New Orleans\u2019 Renaissance Pere Marquette Hotel, where a julep is as much a performance<\/a> as a cocktail, I feel like I\u2019m cheating if I don\u2019t adhere to Chris\u2019s recipe<\/a>. Peach syrup is head and shoulders above plain simple syrup in this drink, and sometimes I augment it with a judicious dash of peach bitters\u2026but this is above all a showcase for quality bourbon. Break out the good stuff (McMillian uses Maker\u2019s Mark, but any quality expression will work just fine. I\u2019ve used Woodford Reserve to great effect, but currently favor Buffalo Trace.)<\/p>\n
![\"Mint](\"http:\/\/farm3.static.flickr.com\/2497\/3924541650_c91d65ccd8.jpg\")
<\/a><\/p>\n