Mint Juleps

"If the mark of a great cocktail is the number of unbreakable rules it generates, then the mint julep may be America's preeminent classic, edging out the martini in a photo finish." ~ William Grimes, 'Straight Up Or On The Rocks'

The Mint Julep is probably the most famous Southern cocktail of all time. The aroma of the mint leaves and bourbon is absolutely heavenly. Especially on a hot Southern day. Although, over the years I've noticed that not everyone makes their Juleps the same way. Some of the hotels down in New Orleans often serve them in ordinary glasses. I suppose having the traditional silver cup is probably something they don't keep on hand. Perhaps it's more of a supply and demand sort of thing. Why do I bring this up? A silver cup works like a thermos by keeping the rich liquid from cooling down. Sort of like slushie when it gets too warm it's not really a slushie any longer but a liquid mess. And that's something else I noticed, ice! The ice is a big component of the Mint Julep. Some of the restaurants are serving them without the shaved ice but just plain ice cubes. WHAT?!!!

So, I've decided to share a "jewel" Mint Julep recipe to keep on hand. Just in case you want to do some entertaining before summer ends.

Mint Julep

Ingredients:

Crushed Ice

4 to 8 large mint syrup

6 to 8 tbsp. of bourbon

Mint sprigs (optional)

1.) Fill two glasses with crushed ice (I use my blender). Pour 1 tablespoon of minted syrup into each glass.

2.) Slightly crush the 4 to 8 mint sprigs; add half to each glass. Pour half of the bourbon into each glass. Stir. Garnish each glass with a mint sprig.

Mint Syrup

1.) In a small bowl, pour 1/2 c. boiling water over 1/2 c. sugar. Wait until it dissolves. Stir in 1/4 c. lightly packed mint leaves. Cover and chill for about 4 hours. Strain the mixture and discard the mint. Store syrup, covered, for about 3 days. Makes about 3/4 cup.

* I found this recipe online and fell in L-O-V-E with it. Hope y'all enjoy it as well.