KENTUCKY DERBY MINT JULEPS

Kentucky Derby Mint Juleps image

Provided by Suzanne Hamlin

Time 12h5m

Yield Up to 20 juleps

Number Of Ingredients 7

1 cup spring or bottled water
1 cup granulated sugar
1/2 cup small spearmint leaves, no stems
Finely crushed or shaved ice, enough to fill the cups completely
High-quality Kentucky bourbon like Maker's Mark or Woodford Reserve
Sprigs of spearmint
Metal julep cups, about 9 ounces, preferably silver

Steps:

The day before serving, or even earlier, put the julep cups in the freezer. Put the water and sugar in a small saucepan, bring to a boil without stirring, and boil for 2 minutes, or until sugar is completely dissolved.
Put the mint leaves in a glass jar or cup, pour the slightly cooled syrup over them, let cool, then cover and refrigerate for 12 hours or longer. When ready to use, strain out the mint leaves.
Half an hour before serving, pack the julep cups tightly up to the rim with crushed ice and return them to the freezer.
For each julep pour 3 ounces of bourbon over the ice, followed by two teaspoons of mint syrup. Do not stir or agitate. Use a cloth to hold each cup by the rim so as not to disturb the frost. Use a short straw or a chopstick to make a hole in the ice on the side of the cup and insert a sprig of mint. Serve immediately, preferably on a silver tray.