Kentucky Derby Mint Juleps
- 1 cup spring or bottled water
- 1 cup granulated sugar
- 1/2 cup small spearmint leaves, no stems
- Finely crushed or shaved ice, enough to fill the cups completely
- High-quality Kentucky bourbon like Maker's Mark or Woodford Reserve
- Sprigs of spearmint
- Metal julep cups, about 9 ounces, preferably silver
- The day before serving, or even earlier, put the julep cups in the freezer.
- Put the water and sugar in a small saucepan, bring to a boil without stirring, and boil for 2 minutes, or until sugar is completely dissolved.
- Put the mint leaves in a glass jar or cup, pour the slightly cooled syrup over them, let cool, then cover and refrigerate for 12 hours or longer.
- When ready to use, strain out the mint leaves.
- Half an hour before serving, pack the julep cups tightly up to the rim with crushed ice and return them to the freezer.
- For each julep pour 3 ounces of bourbon over the ice, followed by two teaspoons of mint syrup.
- Do not stir or agitate.
- Use a cloth to hold each cup by the rim so as not to disturb the frost.
- Use a short straw or a chopstick to make a hole in the ice on the side of the cup and insert a sprig of mint.
- Serve immediately, preferably on a silver tray.
spring, sugar, spearmint leaves, kentucky bourbon, spearmint
Taken from cooking.nytimes.com/recipes/7743 (may not work)