Prep 30 mins
Cook 24 hrs
Don't be fooled by imposters. This is the authentic julep. Makes you want to wear a white suit & black string tie whilst you sip it from your silver cup. I make this every year for a Derby party & some of the guests like them so much they never remember which horse won the race. Cook time includes chilling time.
- 2 cups sugar
- 2 cups water, preferable branch
- 6 mint leaves
- 2 ounces Bourbon, premium Kentucky
- 1 tablespoon mint syrup
- 1 mint leaf
- ice, crushed
- Mix the sugar & water in a saucepan. Boil, while stirring, for 5 minutes. Remove from heat & let cool for 15 minutes.
- Bruise 6 mint leaves to release the oil. Place them in a glass pitcher or jar.
- Pour cooled syrup over mint, cap tightly & store in the refrigerator overnight.
- When ready to partake, strain syrup to remove leaves.
- Into your cocktail shaker add bourbon, mint syrup & 1/2 cup ice.
- Shake, shake, shake your julep.
- Pour mixture into a small glass or julep cup.
- Top with a fresh mint leaf.
- Serve with a short straw.
As a non-bourbon drinker who doesn't own a shaker and who usually avoids minted drinks, I think this makes a PERFECT mint julep. I've made some disgusting drinks following the Churchill Downs bartenders directions but this is furlongs better. I can now look forward to the first Saturday in May for more than just great racing. (btw, I try to compensate for the lack of a shaker by chilling the glass.)
Susie, this is the real thing, and as we watch the "Kentucky Derby" we will always think fondly of this recipe, which is the epitome of May and horse-racing. As Bev's DH said, "SIP" do not gulp! We sipped as we watched the race start, and we almost felt like we were there in good ol' Kentucky. You should make these for our dear friend, twissis, as I bet she would love this as much as we do on "The Longmeadow Farm" Made May 1st 2010