Mint Juleps


2 cups water
2 cups white sugar
1/2 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
Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

Im from Kentucky originaly and have never heard of doing all that for a excelant Julep. Here is how I was taught to make them by my Grandfather.

1 sprig of fresh mint, washed
2 tsp White Sugar
2oz Bourbon

Place mint leafs in tall Collins glass and use spoon or Honey Twirler to crush mint to releash oils. Add sugar and half of bourbon and allow sugar to disolve. Add ice and remaining bourbon and serve with sprig of mint on edge.

Agree, besides if you drank all that you would be passed out the floor.