Mint Julep

AT A GLANCE

  • Serves 1 people

  • 10 fresh small mint leaves
  • 30 ml sugar syrup
  • 4 dashes Angostura bitters
  • 75 ml bourbon
  • 1 mint sprig, to garnish
  • To serve: 1 straw (optional)
01   Chill the glass you intend to use for at least 1 hour beforehand.
02   In a bar glass or shaker, add mint leaves, sugar syrup and bitters and gently stir and press the mint with a bar spoon. The idea is to expose the flavour of the mint without opening up its more bitter characteristics. Add the bourbon and stir to combine. (You can leave this mixture to macerate for 30 minutes or more if you prefer a stronger mint flavour.)
03   Pack the chilled glass with crushed ice and strain the mixture into it, then stir thoroughly, churning the liquid through the ice with a long-handled spoon until the outside of the glass is thoroughly frosted. Perfectionists insist on not touching the cold glass with bare hands, and some obsessives even insist on keeping a glove or cloth between warm hands and cold glasses while Juleps are being prepared.
04   Add more crushed ice and bourbon to fill, garnish with a mint sprig and serve with a straw. (The drink can be refrigerated, ready to go, at this stage – only the garnishing should be left to the last minute.)

Recipe:

PAT NOURSE

Photography:

CHRIS COURT

Styling:

LYNSEY FRYERS

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