Architectural Theory

Friday, August 26, 2005

Mint Julep

This is an excellent mint julep recipe, if anyone is interested.
You will need:

2 cups granulated sugar
2 cups water (branch water is ideal)
Fresh Mint
Crushed Ice
Kentucky Bourbon (2 ounces per serving)
Make a simple mint syrup* by boiling sugar and water together for 5 minutes; cool. Place in a covered container with 6 or 8 bruised mint sprigs. Refrigerate overnight.
Make a julep by filling a julep cup* or glass with crushed ice, then adding 1 tablespoon of mint syrup and 2 ounces of bourbon. Stir rapidly with a spoon to frost outside of cup or glass. Garnish with a fresh mint sprig..
*This makes enough syrup for about 44 juleps.
Extra Tips:
• Always use a premium Kentucky bourbon
• Use crushed or shaved ice and pack in cup.
• To bruise mint, place in a cup and gently pass the back of a spoon between cup and the leaves a time or two. You want the mint to release some of the fragrant oils.
• Add a straw cut to protrude just above the rim of the cup and serve. You should be able to get a faint whiff of the mint sprig when you're sipping.
• Keep the covered syrup in the refrigerator (after removing the mint leaves) if you don't plan on drinking all the servings.. Enjoy later....

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