Classic Mint Julep

Ingredients

• 8–10 fresh spearmint leaves, plus a small sprig for garnish
• 1/2 tsp caster sugar (or 1/4 oz / 7 ml simple syrup)
• 1 tsp cold water (skip if using simple syrup)
• 2 1/2 oz (75 ml) good-quality Kentucky bourbon
• Crushed ice, packed tightly
• Optional: a few drops of Angostura bitters

Instructions

1. 1

   Add the mint leaves, sugar, and water to a chilled julep cup (or a small rocks glass). Gently press the mint against the side of the cup with a muddler or the back of a spoon — bruise it, do not pulverise it. You want the aroma, not shredded leaves.

2. 2

   Pack the cup tightly with crushed ice until it forms a dome above the rim. The denser the ice pack, the slower it melts and the longer the drink stays cold.

3. 3

   Pour the bourbon over the ice. Stir gently with a long spoon for about 10 seconds until the cup is frosted on the outside.

4. 4

   Top up with a little more crushed ice to rebuild the dome.

5. 5

   Slap the mint sprig once between your palms (this releases the oil), then plant it into the ice as a garnish. Add a few drops of bitters on top if using.

6. 6

   Serve immediately with a short straw, set close to the mint so every sip carries the aroma.