Yesterday, my friend Nick suggested I post about mint juleps. (He likes the julep at Liberty.)

Good idea. I don’t really think of mint juleps as a summer drink, after all. That’s probably because my sister makes us a robustly boozy round of juleps every Christmas Eve in New England. She even has the pewter cups, a gift from a thoughtful relative. But even if you’re stricter about your seasonal swizzles, September still counts as julep time since here in Seattle, we like to pretend summer lasts all the way through this month.

Well, why not? A healthy dose of denial never killed anyone, and in fact can come in quite handy, whether its Christmas in Connecticut or “summer” in Seattle.

Let’s talk juleps.

When I make mint juleps I always use either Makers Mark or Knob Creek because those are the bourbons I like the best. But what do I know? The unofficial Jedi of Juleps in Seattle is Jim Romdall, bar manager at Vessel. So if you just want to drink one, go over there and ask him to fix you one.

If you want to make your own, however, Romdall has a few suggestions.

1. ”Treat the mint carefully. It’s delicate and you want the sweet oil, not the vegetal matter. A slap to the mint or a light pressing in the glass is all that’s needed. If you pulverize the mint, the essence is lost and overpowered by the bitter plant flavor.”

2. ”Careful with the sugar, as mint juleps are very easily oversweetened.”

3. Let it sit a second. “A julep should taste its best after some of the ice has melted and the drink has watered down a little.”

4. "Don’t forget the garnish. One of the most important ingredients in the julep is the sprig of mint as garnish. Slap the mint to release the oils and place the straws in with the mint. You want mint in your face as you take your sips, the aromas greatly add to the experience."

Find Robert Hess’s julep recipe here.

Get tips from Romdall on cooling your cocktails here.