>... and I am wondering where my Mint Julep is! ... Now, if I only had one
>of those cute little frosty silver cups filled with a sprig of mint
>and....? Gosh, I can never remember what they put in a Mint Julep...

>-- One Hot Toddy



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)










--
Laura Demko
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