My bucket list included drinking a Mint Julep in the deep south, preferably on a verandah....I made it really close! A rooftop bar overlooking the city and Savannah River wasn't too shabby! Of course I fell in love with the Mint Julep and had to make it at home. (Which can never be quite the same feel in rural Michigan) The first recipe I made I muddled mint with sugar and a bit of water until a paste formed, then added the bourbon (I used Woodford Reserve) and ice. It didn't have the nice thickness and refreshment of the one I tried and it didn't have enough of the super fresh mint. So this last time, I made a simple syrup with mint, then added fresh chopped mint to the glass....oh yes! That seemed to make all the difference!
MY SAVANNAH MINT JULEP
Simple Syrup
1 cup sugar
1 cup water
a bunch of fresh mint (mine totaled 7 sprigs)
In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring. Remove from heat an pour over a handful of mint leaves and gently crush the mint with a spoon.
Refrigerator syrup mixture overnight in a closed jar. Remove mint leaves and continue to refrigerate. This syrup mixture will keep for several weeks.
A handful of fresh mint leaves (I used about 6 leaves per glass)
2 tablespoons Mint Syrup
Crushed ice
2 tablespoons water
2 ounces good-quality Kentucky bourbon (I used Woodford Reserve)
Fresh mint sprig for garnish
Prepare the Mint Syrup.
Crush or muddle a few mint leaves in the bottom of an 8-ounce glass. Then fill glass 1/2 full with crushed or shaved ice. Add prepared Mint Syrup, water, and bourbon.
Enjoy!
BTW- this mint syrup is really delicious! Iced tea, hot tea, a bowl of sliced strawberries.....
