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The Perfect
Mint Julep
- 4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar
- To prepare mint extract,
remove about 40 small mint leaves. Wash and place in a small
bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for
15 minutes. Then gather the leaves in paper toweling. Thoroughly
wring the mint over the bowl of whisky. Dip the bundle again
and repeat the process several times.
- To prepare simple syrup,
mix 1 cup of granulated sugar and 1 cup of distilled water in
a small saucepan. Heat to dissolve sugar. Stir constantly so
the sugar does not burn. Set aside to cool.
- To prepare mint julep
mixture, pour 3 1/2 cups of bourbon into a large glass bowl or
glass pitcher. Add 1 cup of the simple syrup to the bourbon.
- Now begin adding the mint
extract 1 tablespoon at a time to the julep mixture. Each batch
of mint extract is different, so you must taste and smell after
each tablespoon is added. You are looking for a soft mint aroma
and taste—generally about 3 tablespoons. When you think
it's right, pour the whole mixture back into the empty liter
bottle and refrigerate it for at least 24 hours to "marry"
the flavors.
- To serve the julep, fill
each glass (preferably a silver mint julep cup) 1/2 full with
shaved ice. Insert a spring of mint and then pack in more ice
to about 1-inch over the top of the cup. Then, insert a straw
that has been cut to 1-inch above the top of the cup so the nose
is forced close to the mint when sipping the julep.
- When frost forms on the
cup, pour the refrigerated julep mixture over the ice and add
a sprinkle of powdered sugar to the top of the ice. Serve immediately.
Makes 10 servings.
Recipe by Bill Samuels.
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