This recipe is featured in Tony’s story, “Make Mine A Mint Julep Please!” featured in the spring 2010 issue of in the Mix Magazine.
2 oz. Woodford Reserve Bourbon Whiskey
1 oz. simple syrup
10-12 fresh spearmint leaves
Garnish with a bonnet of fresh mint
Begin by placing the julep cup (or glass) in the freezer before building to allow for thorough frosting. Remove cup from freezer using a linen napkin for handling. Place 10 to 12 mint leaves in each cup, add simple syrup, and gently muddle with a wooden muddler – it is very important to muddle just enough to release the oils without tearing or bruising the mint. Fill cup with crushed ice, add bourbon, and stir to mix. Top the cup with crushed ice and stir until a frost forms on the outside of the cup. Garnish with a bonnet of mint and a straw to serve.
Hint: A gentleman would want to serve linen napkins with his juleps to keep ladies’ warm hands from coming in contact with the frosted cup.