Considered a refreshing summer drink, the mint julep originated from our neighbors in Virginia. The earliest record of the drink was in 1803, written by one John Davis, a British tutor working in the grand houses of Southern plantations. The julep was later introduced to England by sea captain and novelist Frederick Marryatt, who was “as enamoured with it as he was with American ladies.” (Salvatore Calabrese, Classic Cocktails)

But enough history, let’s come back to the present and start mixing! There are two approaches you can take toward serving up the classic mint julep. The first is useful if you just need one or two. The second is useful if you need vast quantities…say, for entertaining American ladies.

Easy Mint Julep (servings: 1)

• Ingredients
  • mint, 5-6 leaves
  • powdered sugar, 1 teaspoon
  • water, 2 teaspoons
  • bourbon, 2.5 ounces
• Utensils
  • Highball
  • Muddler or spoon

Place mint, sugar and water in a highball glass. Crush the mint with the muddler (or spoon if your bar tools aren’t as sophisticated) to release the fragrance of the mint. Stir the water, sugar, and mint until the sugar is completely dissolved. Add bourbon. Fill glass with ice and stir. Garnish with sprig of mint and serve.

Mint Julep with simple syrup (servings: several, depending how you pour)

• Ingredients
  • mint, 20-25 sprigs
  • granulated sugar, 4 cups
  • water, 8 cups
  • bourbon, as much as you need
• Utensils
  • Saucepan
  • Highballs
  • Pitcher

For the syrup: bring to a light boil the water and mint. Add sugar and continue boiling until sugar is compeltely dissolved. Remove from heat, let cool, and place simple syrup in pitcher. To serve, place ice (crushed or cubed, depending on your preference) in glass; add bourbon to strength and fill with syrup. Garnish with sprig of mint and serve.