Classic Mint Julep
makes 1 batch
This is one of the countless number of "classic" mint julep recipes. It's a slight variation on a recipe handed down by Booker Noe, Jim Bean's grandson. There's no active muddling involved. Instead, the mint steeps in the simple syrup like tea. The julep mixture should keep fine for months, though we've never known it to last that long.
60-80 mint leaves (from 1 bunch store-bought mint), washed and dried
2 cups granulated sugar
1 cup cold water
1 quart good bourbon
Shaved ice
prep: 10 minutes
total: 30 minutes, plus chilling time
large bowl
medium saucepan
whisk
glass pitcher
silver julep glasses
short straws
1. Wash and pat dry the mint leaves and put them in a large bowl.
2. In a medium saucepan, stir together 2 cups sugar and 1 cup water over medium-low heat. Whisk until the sugar has dissolved. (Do not let it boil.) Pour the simple syrup over the mint leaves and let the mixture sit for 15 minutes.
3. Pour 1 quart of bourbon into a glass pitcher. Add 1/2 cup of the mint mixture and stir well. Cover the mouth of the pitcher with plastic wrap and refrigerate for at least 30 minutes, preferably longer. (A full 24 hours is ideal.) Pour the remaining mint syrup into a container or jar to use for later batches.
4. When you're ready to serve, fill a julep cup two-thirds up with shaved ice. Stick a plastic straw (or skewer) into the shaved ice and fill the cup with julep. Remove the straw and stick a sprig of mint in the hole where the straw was. Serve with additional mint syrup to taste.
