With
spring beginning to bloom and the Kentucky Derby just around the corner, what better way to celebrate than with a classic
mint julep? Dust out your silver cups, pick a little fresh mint and
enjoy John's recipe, straight from Mississippi!
Mint Julep
2 oz bourbon
confectioners' sugar
mint
Muddle 2 demitasse spoons of confectioner's sugar with 2 oz of bourbon in a mint julep cup. Gently press several sprigs of mint into bourbon. Fill half the cup with crushed ice and stir to frost cup. Sprinkle additional confectioners' sugar and ice to fill the cup. Soak the top with bourbon or Jamaican rum. Garnish with freshly slapped mint.
2 oz bourbon
confectioners' sugar
mint
Muddle 2 demitasse spoons of confectioner's sugar with 2 oz of bourbon in a mint julep cup. Gently press several sprigs of mint into bourbon. Fill half the cup with crushed ice and stir to frost cup. Sprinkle additional confectioners' sugar and ice to fill the cup. Soak the top with bourbon or Jamaican rum. Garnish with freshly slapped mint.
Notes: The best thing about this drink (and warm weather sipping in general) is the icy frost that rings the glass; stirring the crushed ice will quickly chill your cup and dilute the bourbon. Be sure to slap the mint you top your julep with–it's the best way to release the herb's aromatics. Cheers!
Image by Jodi Miller Photography.
I always thought there were a lot more ingredients in a mint julep - glad to see it's much simpler than that!
ReplyDeleteI don't like mint juleps because I don't like mint but I've always loved mint julep cups. Cheers to a happy weekend!
ReplyDeletealways, koru kate
Ohh there's nothing better when it's warm!! I'm so happy spring is here! Happy weekend!!
ReplyDeleteLove, love, love them! And as if they we're fabulous enough the silver cups put them over the top! Those are on my bar wish lost for sure
ReplyDeleteWhat a perfect signature cocktail for a springtime wedding!
ReplyDelete