Mint Julep

When I first looked at this recipe, I couldn't understand how "11/2 oz." of Bourbon equalled 3 T. Then I realized that it really should have read "1-1/2 oz.", which is 3 T. These recipes should be better proof read, and use conventional notations for the amount of ingredients.

• tom248paull

• Olathe, KS

• 4/28/2011

Someday I'll post all the fine details involving the perfect Julep, but for now, know that if you don't take the advice from Baton Rouge, LA, you should muddle (at least some of) the mint with some of the syrup before adding the ice and liquor.

• mcpguru

• South of SF, CA

• 1/19/2008

It's hard to beat a Mint Julep in a frosty silver cup on a hot summer day. If I plan on making several of them for guests, I make a large batch [2 C. each water and sugar] of mint simple syrup (sugar syrup) the day before. With the mint syrup, you don't have to spend a lot of time to muddle the mint leaves, and guests don't have to worry about getting flecks of green in their teeth. Substitute the mint syrup for the sugar syrup in the recipe, but be sure to garnish each glass with a fresh, bruised mint sprig for that scent of fresh mint with each sip. **** I make my simple syrup by heating the water in a sauce pot to help the sugar dissolve. When the sugar has dissolved in the water, I take the pan off of the heat and add a large handful of fresh, bruised spearmint (leaves only, the stems will add bitterness) and let the syrup cool. Pour the syrup with the leaves into a large mason jar and refrigerate to steep overnight. Strain out the leaves the next day and return the syrup to the mason jar. The syrup will be brown, but don't worry, the bourbon will hide it. If I think of it, I "sterilize" the mason jar and lid with boiling water first; this allows you to keep the syrup in the refrigerator for quite a while without spoiling.

• carolmelan

• Baton Rouge, LA

• 1/19/2008