- 2 cups water
- 2 cups white sugar
- ½ cup roughly chopped fresh mint leaves
- 32 fluid ounces Kentucky bourbon
- 8 sprigs fresh mint leaves for garnish
- Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour.
- Pour syrup through a strainer to remove mint leaves. (Note: you can make syrup ahead of time and just store in the refrigerator.)
- Fill eight highball glasses or goblets with crushed ice and pour 4 ounces of bourbon and ¼ cup mint syrup in each. (Proportions can be adjusted depending on each person’s sweet tooth.) Top each glass with a mint sprig and a straw. Trim straws to just barely protrude from the top of the glasses.
The proper way to serve a Mint Julep in the South is to use a frozen silver goblet. But you can use glasses instead—just use the most elegant ones you have!