Class Mint Julep

  • 3 ounces bourbon
  • 3/4-ounce rich mint syrup, or to taste
  • 1 bunch mint
  • Crushed Ice

For the sweetener, make a rich sugar syrup by heating 2 parts by volume sugar with 1 part by volume water until the sugar is dissolved and the mixture is just simmering. Throw in as many mint leaves as will fit in the pan and turn off the heat, stir to mix in the leaves, then allow to cool to room temp, a couple of hours. Strain the syrup off the leaves into a clean jar — it will keep in the fridge for a few weeks.  Combine the ingredients in a julep cup if you have it or a double old-fashioned glass. Fill with crushed ice and stir until ice forms on the outside — with all that crushed ice it won’t take long. Ice out of an ice crusher is fine, but even better is ice crushed in a canvas bag with a wooden mallet.  Once the ice has formed on the outside of the vessel, top with additional ice into a cone and add an irresponsible amount of fresh mint tops.

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