These extra-minty juleps are made by steeping sprigs of fresh mint in bourbon overnight.This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
- Servings: 4
Source: Martha Stewart Living, August 2008
- 2 1/2 cups bourbon, preferably Maker's Mark
- 1 cup packed fresh spearmint, plus 4 sprigs for garnish
- 2 to 3 tablespoons superfine sugar
- Ice cubes, for serving
Combine bourbon and mint in a large pitcher, cover, and refrigerate 12 hours or up to 1 day. Strain, discarding mint. Add sugar, stirring to dissolve. Divide julep mixture among 4 ice-filled glasses. Garnish each with a mint sprig.