Roosevelt testified that in the years since he had left the White House he had put only two Mint Juleps to his lips. One, he said, was at the St. Louis Country Club, where he took only a couple of sips. The St. Louis Post Dispatch teasingly accused T.R. of perjury. After all, the Juleps made by the country club’s bartender, Tom Bullock, were just too good for anyone to taste and put aside. “To believe that a red-blooded man, and a true Colonel at that, ever stopped with just a part of one of those refreshments,” the paper editorialized, “is to strain credulity too far.” But perhaps, just perhaps, the Julep T.R. sampled at the club simply disappointed. Bullock penned a bar book titled “The Ideal Bartender” (whose preface was written by a club member, one George Herbert Walker). Though his recipe for “Mint Julep, Kentucky style” was correct, it was a rather basic affair — sugar, mint, ice and bourbon — hardly the elaborate concoction Roosevelt had come to savor in his White House days. During the Colonel’s administration, from 1901 to 1909, White House steward Henry Pinckney was in charge of the Juleps. When he sensed that T.R. had built up a thirst, he was off to the mint patch, which, according to a Washington Post account from 1913, was on the White House grounds “back of the executive offices, behind a lattice-work house, where they hang the clothes to dry.” |
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