Recipe of the Week

Recipe of the Week
Mint Juleps


  • 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


  1. 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.
  2. Pour syrup through a strainer to remove mint leaves.  (Note: you can make syrup ahead of time and just store in the refrigerator.)
  3. 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!

Serves  8.

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