For the sweetener: make a rich sugar syrup by heating until the sugar is dissolved and the mixture is just simmering. Throw in as many mint leaves as will fit in the pan and turn off the heat, stir to mix in the leaves, then allow to cool to room temp, a couple of hours. Strain the syrup off the leaves into a clean jar, it will keep in the fridge for a few weeksfor spirit: bourbon is the choice par excellence, but the original was made with anything from rum, if you can find REAL peach brandy, that is, spirit distilled from fermented peaches and aged in wood barrels. A julep made from a combination of that and either bourbon or brandy is an absolute knockout. It’s tough to find nowadays but not impossible. Execution: Combine the ingredients in a fancy julep cup if you have it, or a double old-fashioned glass if you must. Fill with crushed ice and stir until ice forms on the outside. This ice takes on more of a snowy consistency and is absolutely beautiful. Once the ice has formed on the outside of the vessel, top with additional ice into a cone and add fresh mint tops.
Ingredients:
Serves 1
- Crushed Ice