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.
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.
Labels: Drinks, Food History, Kentucky Derby
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.
Posted by
George |
Sun Apr 22, 12:24:00 AM