Mint Julep

  1. For mint syrup: Make a simple syrup by heating 2 parts sugar with 1 part water in a sauce pan until the sugar is dissolved and the mixture is just simmering. Add 1 cup of mint leaves to the pan and turn off the heat. Stir to mix in the leaves, then allow the mixture to cool to room temperature, about a couple of hours. Strain the syrup into a clean jar. It will keep in the fridge for a few weeks (if it even lasts that long; mine never does).
  2. Combine the ingredients in a classic julep cup if you have it, a tin cup if you don't, or a double old-fashioned glass if you must. 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 (or, a kitchen towel with a rolling pin. This ice takes on more of a snowy consistency and is absolutely beautiful.
  3. 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.

bourbon, mint syrup, mint

Taken from food52.com/recipes/27858-mint-julep (may not work)

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