Spearmint Juleps

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."

Source
Martha Stewart Living, August 2008
Spearmint Juleps
  • servings 4

Ingredients

  • 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

Cook's Note

The strained mint-infused bourbon can be refrigerated for up to 1 week in advance.

Directions

  1. Step 1

    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.

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