One hundred degrees.

And it’s only the middle of May. August is going to be a right proper kick in the shorts.



2 cups of sugar
2 cups of water
6 sprigs of mint, gently bruised.

Mix the sugar and water together, and boil for five minutes. Cool, add the mint sprigs and place in the ‘fridge overnight.

When required, take some mint leaves(how many depends on how much minty-ness you’re looking for, I go for two or three) and gently crush them on the inside of a glass. Leave at the bottom of the glass, fill with crushed ice and add one table spoon of the syrup mix. Top with two ounces of good bourbon (I prefer Maker’s Mark). Stir rapidly, and garnish with a sprig of mint.

Voila! Mint julep.


Meditations on Price Gouging.
And yet, no high-speed disassembly...

7 thoughts on “One hundred degrees.”

  1. On those special occasions give it a whirl with Wild Turkey Rare Breed.

  2. Au contraire, my fine friend. A proper julep is made by filling a gallon jar with mint leaves, crushed to release the oils. Fill that jar with bourbon whiskey. Only bourbon whiskey will do. Let it steep a couple of days.

    Then, fill a glass with crushed ice. Fill that glass with the bourbon in the above jar. Garnish with a mint leaf. Sip.

  3. While you’re out in the mint patch….pull the top of a plant so that you have the uppermost 4 leaves.
    Stick in your big tall glass of Ice Tea. Smash one leaf per refill.
    Hard to beat when you’re hot and thirsty

  4. Using top-shelf bourbon to make Mint Juleps is kinda like making a Scotch Sour with single-malt. Nothing wrong with it, but what a waste!

    Try this one – take a quart mason jar and fill it to the top with fresh mint. Do not crush, bruise, or otherwise violate the mint. Just stack it in there. Add 3/4-cup of sugar and one bottle of Jim Beam. Resist the temptation to stir. Seal the lid on nice and tight, and stash it in the fridge. Every evening, for (at least) ten days, turn the mason jar over. After ten days, crack the lid and pour a few ounces over a glass of crushed ice. Sip and enjoy.

  5. Chris,
    Your recipe sounds good enough to tempt me to start drinking again.
    (On the wagon for about 25 years.)

    Randy in Arizona

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