Should the temperature of both the liquid and the roux be hot ? Or , should one be hot and the other cold ? I've seen it recommended both ways , so what is the best way ? Hopefully someone can explain the chemistry of this process. TIA .
Despite what some might tell you, a Mint Julep is not a Mojito made with bourbon. It’s also definitely not a Mojito made with bourbon, sour mix, Rose’s lime juice and Sprite. Like most great cocktails, the Mint Julep is painfully easy to make - and just as easy to screw up. Hopefully this recipe will steer you in the right direction.
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