Dueling Mint Juleps
Love it or hate it, everyone has an opinion on how to make one (or if one should be made at all.) But two things that hold steadfast are the use of Kentucky mint and good Kentucky bourbon (whatever your preference.) We present two variations for you to test for yourself.
Version 1, Donna Style
2 oz bourbon, Donna recommends Buffalo Trace
1 tablespoon mint syrup *
2 Mint sprigs plus additional for garnish
Crushed ice **
Muddle two mint sprigs with mint syrup in the bottom of a julep cup or highball glass. Pack glass (or julep cup) with crushed ice. Pour in bourbon and top with a splash of spring water if you like your drink slightly more diluted. Stir with a spoon & garnish with a fresh piece of mint.
Version 2, Leslee Style
Powdered sugar
2oz bourbon, Leslee recommends Old Forester
A mint sprig
Crushed ice **
First things first, rub your glass with a fat sprig of Kentucky grown mint. Next, add 1 bar spoon (a heaping teaspoon) of powdered sugar to your glass. Next and most importantly, add 2oz bourbon (or more if you’re thirsty). Stir for 30 seconds. Pack that glass with crushed ice, really pack it, and then sift powdered sugar all over the ice. (embrace the mess) Finally take your fat sprig of mint that you wiped your glass with, spank her & use her as garnish!
NOTES:
* Mint syrup — Simmer 1 cup water & 1 cup sugar until dissolved. Remove from heat. Add 1 cup fresh Kentucky mint. Cover and steep for ~20 minutes. Remove mint, cool & use over the next few weeks for mint juleps, iced tea, or other cocktails! Keep refrigerated.
**Crushed ice tip — put regular ice in a bag and smash with whatever is available OR stop by your local Sonic! They sell their ice by the bag!
Other note — though we love the beauty of a sterling mint julep cup, if you don’t have one a highball glass works just as well!
© 2022, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
Related Content
Benedictine
Our Benedictine recipe comes from former sous chef Lisa Laufer. Named for legendary Louisville caterer Jennie Benedict, this version from Lisa made it into the updated preface of Benedict’s classic Blue Ribbon Cookbook. Benedictine spread is a staple at Kentucky Derby parties but delicious anytime. Not just a great sandwich spread; Benedictine is perfect for stuffing cherry tomatoes or topping hoecakes, especially with a sliver or two of Kentucky smoked trout.
