Now and Then: Mint Julep

A Mint
June/July 1996
http://www.motherearthliving.com/Cooking-Methods/NOW-THEN-A-Mint.aspx




Who cares whether the Kentucky Derby is over? Any long, hot, lazy summer day is excuse enough to fix a tall, frosty mint julep.

• Make a simple syrup by pouring equal measures of sugar and boiling water in a jar and stirring quickly until the sugar dissolves. When cool, cover and store in the refrigerator.

• Chill a 14-ounce glass. In it, combine 2 1/2 ounces good bourbon, a handful of spearmint sprigs, and 1/2 ounce simple syrup. Stir, bruising the mint leaves.

• Fill the glass with finely crushed ice and stir vigorously. Garnish with a spearmint sprig.