Lemon Mint Julep
This traditional Southern cocktail is perfect on a warm afternoon.
- Servings: 10
Source: Martha Stewart Living, September 2000
- 2 lemons
- 1 cup sugar
- 1 cup packed fresh mint sprigs, plus more for the garnish
- 18 ounces high-quality Kentucky bourbon (2 1/4 cups)
Chill 8 to 10 small glasses or mint-julep cups. Using a sharp knife, remove all the peel from the lemons; set aside. Squeeze the juice of the lemons; set aside.
In a small saucepan, combine the sugar and 1 cup water, and bring to a boil. Add the lemon peels, and simmer for 2 minutes. Remove from heat, and let stand until cool, about 45 minutes.
Place the mint in a medium bowl, and, using a wooden spoon, press down on the mint to crush leaves. Pour the sugar syrup over the leaves, and let stand at room temperature for 1 to 2 hours. Strain; add the lemon juice, and mix to combine.
Fill chilled glasses with finely crushed ice to slightly over the tops of the glasses. Into each glass, pour 1 1/2 ounces (3 tablespoons) bourbon and 2 tablespoons syrup. Stir well, and garnish with a mint sprig. Serve immediately.