— Handful of mint leaves— 1 oz. simple syrup (2 tablespoons)— 2 oz. bourbon or rye, your choice (1/4 cup or 4 tablespoons)Put the mint in a cup, preferably one made out of silver or some other metal that’ll keep things nice and cold, and muddle it by pressing it gently against the sides and bottom of the cup for a few seconds (use that muddler your got as a wedding present or the handle of a wooden spoon). DO NOT MASH THE MINT. You just need to release the mint’s oils, which does not require a strenuous effort. Over-muddling will result in an overly bitter drink. Add the simple syrup. Fill the cup with crushed ice and add the bourbon. Stir gently for 30 seconds or so, until frost forms on the side of the drink. Add more ice if needed and garnish with another sprig of mint.
— 2 oz. Maker’s Mark bourbon (or another premium Kentucky bourbon)— 2 oz. San Pellegrino sparkling water— 8-10 fresh mint leaves, plus a sprig of mint for garnish (Hewes uses red-stem mint)— 2 cups crushed ice (dry, not slushy)— 1 teaspoon granulated sugar plus a bit more to taste— 1 thin strip lemon peel— 1 julep cup (crystal or silver), frosted in the freezer— 1 strawAdd one teaspoon of sugar, the mint leaves, one ounce bourbon, and one ounce sparkling water to the julep cup. Using the heel of a butter knife, muddle for about a minute until it forms a tea. Add a half cup of crushed ice and muddle some more. Add the rest of the ice, keeping it tightly packed. Pour in the rest of the bourbon and sparkling water. Garnish with a sprig of mint and top with the lemon peel and a dusting of sugar. Wedge the straw just behind the mint sprig so when you lean in for a sip, you get a peppery whiff.
Combining two of the more refreshing drinks known to man seems like a very good thing. This is taken from the Kentucky Derby’s official website:— 1.5 oz. bourbon— 1.5 oz. fresh lemon juice— 1.5 oz. simple syrup— 1.5 oz. water— 8-10 mint leavesRub the inside of a Collins glass with mint leaves. Discard leaves. In a shaker tin, combine first four ingredients and shake with ice. Strain over fresh ice into prepared glass. Garnish with mint sprig.
According to Town & Country, this recipe comes from a fantastically named yet sadly closed bar called Pork Slope in Brooklyn.— 5 oz. bourbon— 3 oz. simple syrup— MintFill glass with ice and pour into blender. Muddle 5 to 6 mint leaves in a glass. Pour bourbon and simple syrup into glass. Shake well and add to blender. Blend well. Garnish with sprig of mint.