Lunch: Bulleit Mint Julep

This mint-infused cocktail, often paired with Southern fare, has been the traditional drink of choice at the Kentucky Derby since 1938.

Ingredients

15 oz. Bulleit Bourbon
30 leaves fresh mint
1 c. sugar
1 c. water

Instructions

Wash mint leaves, pat dry, and put them in a small mixing bowl. Cover with 3 ounces Bulleit Bourbon and let soak for 15 minutes.
Remove mint, then place them in a clean cotton cloth, and wring over bowl, bruising the leaves. Dip back into bourbon and wring again.
Repeat several times to create mint extract. Set extract aside for 1 hour. You can also put the leaves back in the extract for a more concentrated mint flavor.
Combine mint extract (leaves included, if preferred) with simple syrup (1 cup sugar and 1 cup water) in a covered glass container or jar and refrigerate overnight.
Fill julep cups (10-12 ounces, preferably silver but glass will do) with crushed ice or shaved ice and insert a fresh mint sprig.
Add 1 1/2 ounces Bulleit Bourbon to each cup.
Add marinated julep mixture to taste.

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