| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Kentucky |
Beverages, Brunch, Liquor |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Branch water; cold |
| 2 |
c |
Sugar |
| 6 |
lg |
Stalk mint; fresh |
|
|
Crushed Ice |
| 2 |
|
Jiggers Kentucky bourbon; 100 proof |
| 1 |
|
Jigger syrup |
|
|
Fresh mint; rinsed |
|
1 |
Ma, y 1998 |
INSTRUCTIONS
SYRUP
JULEP
SYRUP
On the night before serving, bring water and sugar to a boil. Boil,
stirring, until sugar is completely dissolved. Cool to room temperature and
add leaves from the mint, stirring in, bruising the leaves ever so gently.
Cover and leave on counter overnight. Strain through cheesecloth and use in
juleps.
MINT JULEP
Fill julep cup or old-fashioned glass with crushed ice. Pour bourbon over
ice and then syrup. Mix with a swizzle stick until the glass begins to
frost. Slip a sprig of mint and a straw into the glass and serve. This is a
sipping drink and quite powerful, so proceed with caution.
Recipe by: John Walsh
Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
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