A great summer sipper, not just for Derby Day. I prefer an old-fashioned glass to the traditional metal julep cup because glass insulates rather than conducts heat keeping my cocktail cool. Crushed ice makes a difference here. This is the way my parents did it back in the 1960s.
- 7 fresh mint leaves, plus 1 sprig for garnish
- 1 1/2 teaspoons demerara sugar
- 2 1/2 ounces Kentucky bourbon whiskey
- Ice cubes
- Seltzer water
- Tear any large mint leaves into pieces, then combine mint leaves and the sugar in an old-fashioned glass or metal julep cup. Muddle these together with a muddler or back of a spoon for approximately 1 minute so the leaves release their essential oils but are still green. Add the bourbon and set aside for 5 minutes.
- Meanwhile, wrap the ice cubes up in a clean towel and pound with a rolling pin to crush. Fill the glass with ice and top with a splash of seltzer water. Stir, garnish with remaining mint sprig, and serve immediately.