Cheers with a Mint Julep!

I know, I am early for  the spring time rite of passage.  However, fresh mint is growing wild  in my herb garden. A mint julep with some spring lamb from Scotland sounds like a perfect Sunday afternoon feast.

Little did I know  that the original mint julep was said to be made with cognac.

I enjoy my classic bourbon version. There will be no traditional Kentucky Derby drink for me this year since I will be sipping wine at an old Napa ranch that weekend.

Mint Julep- adapted from an old Saveur Magazine issue.


10 spearmint leaves
1/2 cup Kentucky bourbon
1-2 tbsp simple syrup
2 tbsp simple syrup to press into damp rim of a glass or silver julep cup


Press damp glass rim into the sugar to coat.
Fill glass to rim with crushed ice.
Crush mint leaves gently with pestle to bruise.
Pour about 1/2 cup of Kentucky bourbon over ice.
Stir one turn with a swizzle stick.
Garnish with leafy spearmint sprig.

Wear a hat and say “Cheers” for your favorite horse and a warm spring.

Brenda C. Hill

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