Mint Julep Recipe
May 8, 2009
This old traditional Southern drink is ideal for your next party. Make a couple of batches and keep them cool and ready in the fridge.
If you want a non-alcohol version just substitute 2 1/2 ounces of ginger ale for the bourbon.
Yield: 7-8 servings
- 2 cups sugar
- 2 cups water
- 16 Sprigs of fresh mint
- Crushed ice, as needed
- 16 ounces Bourbon Whisky (use ginger ale for sans alcohol)
1. Make a mint syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with eight sprigs of fresh mint, then refrigerate for a minimum of one hour (overnight O.K.).
2. Make one julep at a time by filling a Collins glass with crushed ice, adding two tablespoons mint syrup and two ounces of Bourbon Whisky (or ginger ale for sans alcohol). Stir rapidly with a spoon to frost the outside of the glass. Garnish with a sprig of fresh mint.