MINT JULEP—Kentucky Style

Name: MINT JULEP—Kentucky Style
Ingredients: 1 teaspoon Granulated sugar (or 1 sugar cube) (Originally 'one lump of Sugar'. In cocktail context, this refers to a sugar cube (approx 1 tsp), not the larger cooking measurement.); 1 tablespoon Water (Originally 'one-half pony'. Converted to modern measurement (1 pony = 1 fl oz, so 1/2 pony = 0.5 fl oz or 1 tbsp).); 1 cup Crushed ice (Originally 'Fine Ice'. Quantity estimated to fill a large mug.); 3 ounces Bourbon whiskey (Originally 'Two jiggers'. Converted to modern measurement (1 jigger = 1.5 fl oz).); 1 bunch Fresh mint (Originally 'one boquet of Mint'. Used for garnish.)

This classic Kentucky-style Mint Julep offers a refreshing and potent blend of bourbon and mint without the bitterness of muddled herbs. By dissolving sugar in water before adding fine ice and a generous pour of bourbon, the drink achieves a perfectly smooth and frosty consistency. The aromatic bouquet of fresh mint serves as an elegant garnish, providing a cool, herbal nose with every sip of this traditional Southern cocktail.

Ingredients

1 teaspoon Granulated sugar (or 1 sugar cube) (Originally 'one lump of Sugar'. In cocktail context, this refers to a sugar cube (approx 1 tsp), not the larger cooking measurement.)
1 tablespoon Water (Originally 'one-half pony'. Converted to modern measurement (1 pony = 1 fl oz, so 1/2 pony = 0.5 fl oz or 1 tbsp).)
1 cup Crushed ice (Originally 'Fine Ice'. Quantity estimated to fill a large mug.)
3 ounces Bourbon whiskey (Originally 'Two jiggers'. Converted to modern measurement (1 jigger = 1.5 fl oz).)
1 bunch Fresh mint (Originally 'one boquet of Mint'. Used for garnish.)

Instructions

1In a large silver mug (or highball glass), combine the sugar and water. Stir until the sugar is completely dissolved.
2Fill the mug to the top with fine crushed ice. Pour the bourbon whiskey over the ice.
3Stir the mixture well until the outside of the mug becomes frosty. Insert a generous bouquet of fresh mint into the ice as a garnish. Be careful not to bruise or crush the mint leaves, as this recipe relies on the fresh aroma rather than muddled oils.