On Wed, 9 Jun 1999, Laura Demko wrote:

> How about a little Houston help with the heat?  Enjoy!
>
>                                   Mint Juleps
> (Margaret Agnew, Southern Traditions: A Seasonal Cookbook)
>
> 1 cup lightly packed fresh mint sprigs (plus several sprigs for garnish)
> 1-1/2 cups water
> 1 cup sugar
> 1-1/2 gallons crushed ice
> 1-1/2 quarts bourbon
>
> Place 1 cup lightly packed mint sprigs in a heavy saucepan; crush mint with
> fingers or bruise with the back of a spoon.  Add 1-1/2 cups water to
> suacepan; bring mixture to a boil.  Cook, covered, 5 minutes.  Add sugar,
> stirring well; return to a boil.  Cover reduce heat, and simmer 5 minutes.
> Let syrup cool.  Place mint syrup in a small bowl or jar; cover and let
> stand 4 to 6 hours.  Strain mixture, discarding mint and saving syrup.
>
> To serve, fill a silver julep cup or small glass with 1 cup crushed ice.
> Add 1 tablespoon mint syrup and 1/4 cup bourbon for each serving, stirring
> gently.  Garnish with sprigs of fresh mint.
>
> Yield:24 servings for an average person (or 12 servings for thirsty
> preservationists)

My Kentucky-born spouse, the daughter of two Kentucky colonels, insists:
"NOT crushed ice!  SHAVED ice!"

If I were you, I'd make sure to use peppermint, not spearmint -- those are
different species with a big difference in flavor.

---
Lawrence Kestenbaum, [log in to unmask]
The Political Graveyard, http://politicalgraveyard.com