The Mint Julep
To me a Mint Julep instantly evokes visions of Plantation Homes of old during the swelter of Summer, maybe a table underneath Spanish Moss-draped Live Oaks, and a glistening silver cup, beaded with sweat and garnished with an emerald sprig of mint. Ah, what could be more refreshing than that.
The Mint Julep Recipe
6 Fresh Mint Leaves
1 Tbsp Simple Syrup (See Note *)
2 oz. Bourbon (I like Maker's Mark)
Crushed Ice (See Note **)
Rocks Glass (use a silver cup if you have one!)
Combine the mint and simple syrup in the bottom of the glass. Using the handle end of the spoon, smash the leaves into the simple syrup (muddle). Add the Bourbon, then the top with lots of crushed ice, stir, trying to keep the mint leaves on the bottom of the glass. Garnish with a sprig of mint and serve.
*Note - Simple Syrup is equal parts (by volume) water and sugar, cooked just until the sugar disolves. I make a 1 Cup batch and keep it in a squeeze bottle in the refrigerator.
**Note - It's important to use Crushed Ice, it keeps the mint on the bottom of the glass while you're sipping.
Makes 1 Cocktail.
If you don't have a taste for Bourbon, try a Mojito over at Cook's Journal. It's a Cuban Rum drink that is very similar.
Also, check out this great idea for making Mint Juleps from the Food Network that my good friend Tom emailed me. Very cool idea, I will have to try it!
Other New Orleans Cocktail Recipes from this site:
The Ramos Gin Fizz