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Kentucky Mint Julep
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Mint and Bourbon cooler

William Bohannon


  • 1 cup (225 ml) sugar
  • 1 cup (225 ml) water
  • 1/2 cup (125 ml) bruised whole mint leaves and stalks (no roots or dirt please)
  • 12 oz (336 grm). Kentucky Bourbon (must be Bourbon Not Whiskey)
  • Ice
  • Heat sugar and water in nonreactive sauce pan until simmering and thoroughly dissolved.
  • Add fresh mint leaves and remove from heat.
  • Let cool to room temperature and then strain.
  • Fill tall "Collins" glasses with ice cubes or crushed ice.
  • Add 1 oz (28 grm). syrup to each glass.
  • Add 2 oz (56 grm). bourbon to each glass.
  • Stir gently and garnish with more mint.
After the first batch of these you will know exactly what ratio of syrup to bourbon that you prefer. I suggest you drink at least 2 batches before you alter the recipe. :)

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