Recipe courtesy of Bill Samuels at Maker's Mark.
1 Bottle of Premium Bourbon Whiskey
Water, preferably distilled or spring
Garnish with mint sprigs and powdered sugar
- To prepare the mint extract, take fresh mint and remove the leaves smaller than a dime. Wash, pat dry, and put 40 leaves in a mixing bowl and cover with 3 ounces of Bourbon. Allow the leaves to soak in the bourbon for 15 minutes.
- Gather the leaves in a bundle, put them into a clean cotton cloth and wring vigorously over the bowl where the leaves soaked, bruising the leaves. Keep dipping the leaves in the bourbon several times and wringing the leaves out so that the juice of the mint is dripped back into bourbon. Let this mint extract sit to allow the flavors to blend properly.
- For simple syrup, mix equal amounts of granulated sugar and water into a cooking pot (e.g., 1 cup sugar and 1 cup water.). Heat this mixture long enough for the sugar to dissolve in the water, stirring gently so the sugar doesn't burn. Remove from heat and let cool. This can be done several hours in advance.
- For the julep mixture, mix 3½ parts of bourbon to 1 part simple syrup into a large bowl. Begin by adding mint extract in small portions. You must taste and smell as you go — there is no exact formula for this mixture since each extract will vary in strength. Pour the finished mint julep stock into a covered jar and refrigerate for at least 24 hours to "marry" the flavors.
- To serve your completed mint julep, fill each silver julep cup half full with shaved ice and insert a mint sprig. Pack in more ice to heap about one inch over the top of each julep cup. Insert a straw that has been cut to about one inch from the top of the julep cup so that your nose sniffs the "bloom" of the mint when you are sipping the mint julep.
When frost forms on the glass, pour your refrigerated mint julep mixture over the ice and sprinkle with powdered sugar on top if desired. Serve immediately.
If all this seems like a lot of work, you can give us a call and order our Mint Julep Mix!