The Rotgut Files

Recipe Spotlight: Mint Julep

I recently rebuilt a rotten deck, and replaced part of it with a nice big herb garden. I have a virtually unlimited supply of Kentucky Colonel mint, which is by far the tastiest to use in any mint based beverage, tea to julep. Thus, I have enjoyed several this spring, now that the mint is established and spreading. Here is how I make them: .75 oz simple syrup 6 sprigs mint, plus a top for garnish 2 oz Woodford Reserve crushed ice to fill the glass-I use a mallet and Lewis bag, because I don't have a fancy ice crushing machine. Note: crushed ice is crucial lightly muddle the mint with the simple syrup fill julep cup with ice, snow cone style add the bourbon garnish with the mint tops enjoy with a straw (all the mint/sweet is at the bottom)