Mint Julep
Ingredients
- 2 ounces good-quality bourbon
- ½ ounce simple syrup*
- 15 mint leaves (without the stems)—Kentucky Colonel mint is the best variety for this drink, although any mint will work
- Crushed ice (you can use a muddler to crush ice between 2 kitchen towels or make it in a blender … or hit your local Sonic and buy a bag!)
- 3–4 mint sprigs, for garnish
Instructions
- Tools needed: Bar spoon (these are long-handled spoons; a regular spoon will work too) Muddler 12- to 14-ounce glass (or julep cup)
- In the bottom of a glass (or julep cup), lightly muddle 10–15 mint leaves. Gently press them down hard, about 6–8 presses to bruise them. Do not pulverize. Add the simple syrup and bourbon. Stir. Fill the cup about ⅔ full of crushed ice and stir well. And, I mean stir it really well … like, for a minute. You want that ice to melt and dilute. Fill with more crushed ice and stir again. Mound the crushed ice on top of the glass. This drink should be super cold. Take 3–4 good-looking mint sprigs and slap them against the palm of your hand (this is a light way to release some of those oils.) Place them all together into the crushed ice. (As an option, you can also sprinkle a bit of powdered sugar on top for looks.) Serve immediately.
Notes
* Simple syrup is equal parts sugar and water boiled until the sugar dissolves and then cooled.
