The now defunct ale house that had been my second home for many years used to make mint juleps on the day of the Kentucky Derby. I never did have one there but I could see myself having another in a situation like that. Not at all my typical manner of drinking whisky, though.
I read somewhere that Sazerac will be selling $1,000 mint juleps (made with one of their ryes) at the next Derby... imagine all the fine whisk(e)y you could buy with that!
1/4 cup fresh mint leaves
2 cups water, heated
2 cups sugar
First, make syrup:
Heat water. Whisk in sugar. Remove from heat. Add mint & allow to steep for at least 20 minutes.
For each Mint Julep:
Add cracked ice to Julep tumbler or glass. Add 1 1/2 oz Bourbon.
Add 2 1/2 teaspoons syrup. Stir lightly. Garnish with fresh mint leaf. Mint Juleps are traditionally served with two short straws.
I'm not 100% certain of what a "julep tumbler" is. I think it's traditionally made of sterling silver.
bamber wrote:BTW - be sure to chop the juleps very finely.
A julienne no less, and make sure they are from Amsterdam
I tried making one last summer. I liked it but I don't know how it should have tasted I followed the WM recipe so it can't have been too far off. Must try it again in the warmer nights
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