Mint Julep Recipe

1. Rinse mint prior to chopping. Reserve 8 sprigs for garnishing, roughly chop the rest.
2. In a small sauce pan, combine water, sugar, and chopped mint. Bring to a moderate boil and reduce by a third. Allow syrup to cool.
3. Pour syrup through a strainer to remove mint leaves. This can be made several days ahead of time and kept in the refrigerator. 
4. Fill eight frozen, silver julep cups* with shaved ice and pour 4 ounces of bourbon and approximately 1/4 cup mint syrup depending one’s desired sweetness.
5. Cut a straw so it reaches about one inch over the rim of the cup. This allows imbibers to take in the minty aromas. Garnish with a mint sprig. Serve immediately.

*Tall Collins glasses may be substituted for julep cups. If using julep cups, place in freezer two hours prior to serving. Handle the cups by their edges to avoid marring the frosted silver surfaces.