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Friday, April 20, 2007 

Get your hats and juleps ready

It's almost post time again at Churchill Downs...



Early Times Mint Julep

* 2 cups sugar
* 2 cups water
* Sprigs of fresh mint
* Crushed ice
* Early Times Kentucky Whisky
* Silver Julep Cups

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

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That recipe seems fine, but if you ask me it's not really a julep if you don't muddle. And for those who don't have the foresight to make the simple syrup, if you use 2 tsp. powdered sugar and 2 sprigs of mint denuded per drink in an old-fashioned glass, that works too.

And they're mighty tasty with Maker's Mark.

But I'm a boy from New Jersey, so what do I know.

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