mint julep recipes

You have to do it to your taste. If you make the syrup, it doesn't matter which kind of sugar you use. (Once melted they all seem to taste the same ha). Then if it tastes too sweet, just cut the % of syrup to bourbon. I make the syrup for that reason so I can easily adjust for a persons taste. Ladies usually like them a lot sweeter, sometimes 2-1 syrup to bourbon for them. I make the syrup with 1 cup sugar, 2 coups water and a handfull of fresh mint.
Tom

You need to make it far enough in advance for it to be completely cooled before making the drinks. Otherwise it will melt the ice and water down the drink.

Found it! He was a General, not a Colonel... I'm changing my indexing method. Here it is.

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General Buckner’s Mint Julep
(Traditional Recipe)

General Buckner's directions for the "Mint Julep the quintessence of gentlemanly beverages" A Mint Julep is not the product of a formula it is a ceremony and must be performed by a gentleman possessing a true sense of the artistic, a deep reverence for the ingredients and a proper appreciation of the occasion. It is a rite that must not be entrusted to a novice, a statistician nor a Yankee. It is a heritage of the South, an emblem of hospitality and a vehicle in which noble minds can travel together upon the flowerstrewn paths of happy and congenial thought.

So far as the mere mechanics of the operation are concerned, the procedure, stripped of its ceremonial embellishments, can be described as follows: Go to a spring where cool, crystal-clear water bubbles from under a bank of dew-washed ferns. In a consecrated vessel dip up a little water at the source. Follow the stream through its banks of green moss and wild flowers until it broadens and trickles through beds of mint growing in aromatic profusion and waving softly in the spring breeze. Gather the sweetest and tenderest shoots and gently carry them home.

Go to the sideboard and select a decanter of Maker's Mark bourbon, distilled by a master hand, mellowed with age yet still vigorous and inspiring. An ancestral sugar bowl, a row of silver goblets, some spoons and some ice and you are ready to start.

Mix over low heat a solution of equal parts sugar and water. Let cool. Choose 20 or 30 small mint leaves, preferably no larger than a dime, and put them in a small bowl. Pour 4 or 5 ounces of bourbon over them so they are covered. Let soak 5 minutes. Gather the leaves in a bunch in clean white cloth and wring them out into the bourbon. Dip the bunch back in the bourbon and wring them out again. Repeat several times.

Mix the sugar solution and a liter of Maker's Mark bourbon ? seven parts bourbon to two parts sugar solution. Now add the mint-infused bourbon a tablespoon or less at a time to the bourbon and syrup solution. After each addition you may need to leave the room to clear your nose. You want to add just enough of the minted bourbon so that the mixture has the faint smell of mint and tastes right. Stir thoroughly; you'll know when you've got it right. Add to a cup of ice crushed fine as snow but dry; do not allow it to degenerate into slush. Garnish with mint.

Thus harmoniously blended by the deft touches of a skilled hand, you have a beverage eminently appropriate for honorable men and beautiful women. When all is ready assemble your guests on the porch or in the garden where the aroma of the juleps will rise Heavenward and make the birds sing. Propose a worthy toast, raise the goblet to your lips, bury your nose in the mint, inhale a deep breath of its fragrance and sip the nectar of the gods. Being overcome by thirst I can write no further.

Recipe (Practical Recipe)
Cool, crystal-clear spring water
Fresh mint leaves (small)
Maker’s Mark Bourbon
Sugar
Finely crushed ice

Mix over low heat equal parts sugar and water to make a sugar solution. Allow to cool.
Place 20 to 30 mint leaves in a small bowl and pour enough bourbon over them until they are covered.
Allow the mint leaves to soak in the bourbon 5 minutes, then gather the leaves in a clean cloth. Wring them back into the bourbon. Repeat several times.
Mix the sugar solution and bourbon (7 parts bourbon to 2 parts sugar solution)
Now add the mint-infused bourbon a tablespoon at a time to the bourbon and syrup solution until the mixture has a faint smell of mint and tastes right. Stir thoroughly until you know its right.
Pour over finely crushed ice and garnish with fresh mint.
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You're welcome.

Spring "I have Now A Definite Thirst For Mint Julep" Chicken

it was not my recepie... i only drink bookers and jim beam (white label).... white label because after the first couple it don't matter as much to me

I think they just grow "cotton balls." I've got some. Bought 'em here in Spring Texas USA.

Spring "Anything's Possible" Chicken

I have made JJ's many times.JJ made these every year at Eggtoberfest until we lost him.Here is a picture of Kaye and myself making a toast to Jack when he died.
Larry

Have to pipe in on this one!!!
Woodford rserve is my favorite as well, makes an excellent Julep!
Makers mark is my second fav. But..............no matter which......
You have to drink it out of the traditional SS !!!
Keeps the ice from melting.
John

Friday bump.

I miss his signature signature line.