Jim Beams Mint Julep Recipe

How to make it

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• Pick a bunch (enough to fill a quart-size bowl) of dime to quarter sized mint leaves - but no stems; they're bitter.
• Wash the leaves and pat dry.
• Now prepare some simple syrup by combining two cups sugar to one cup water in a saucepan and heating over medium heat until it turns crystal clear.
• Do not let it boil, which causes the sugar to caramelize and ruins the whole wretched mess.
• Pour the simple syrup over the mint leaves in the bowl and let it steep like tea for 10-15 minutes (longer can't hurt).
• Now you're ready to make julep.
• Pour a quart of whisky into a non-plastic container that holds more than a quart.
• Add four ounces of mint flavored simple syrup to the quart of whisky, and stir well.
• Put the resulting mixture back into the whisky bottle, cap tightly, and refrigerate for 24 hours.
• (Since you've mixed a quart of whisky with four ounces of syrup, you'll have four ounces of julep that won't fit into the bottle.
• The obvious solution: drink it!)
• Next day, pack a metal cup with shaved ice.
• Cut a plastic straw so that the end extends no more than two inches above the rim of the cup.
• Shove the straw down into the shaved ice, and fill the cup with julep.
• Remove the straw and place a large sprig of mint in the hole where the straw was.
• (You won't be able to get the mint through the ice otherwise.)
• Replace the straw, sip and enjoy.
• Your nose should be right down in the mint leaves for full enjoyment.
• Be sure to put a cocktail napkin around the cup, because it will soon be too cold to hold.
• The mixed up julep can be refrigerated for up to a year, and the syrup can be refrigerated for three or four months.