Mint Julep

Recipe by Eric Felton, Wall Street Journal, May, 2007.

1 ounceSonoma Syrup, Mint Infused Simple Syrup
8Fresh mint leaves
Crushed ice
3 ouncesKentucky Bourbon

 

Recommended bourbons:
Makers Mark
Knob Creek
Woodford Reserve
or other small batch bourbon

Pour Mint Infused Syrup into a 10- to 14-ounce chilled highball or silver julep cup.

Add mint leaves and fill with crushed ice.

Muddle and agitate with mixing spoon until outside of glass or cup is frosty.

Garnish with a fresh mint sprig.


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