DESCRIPTION
Get ready for the Kentucky Derby with Uncle Rigdon's own recipe for the perfect Mint Julep!

Yields: 10 to 12 servings
Prep Time: 5 minutes
Cook Time: 24 hours and 30 minutes before the intended serving of the juleps

INGREDIENTS

2 large bundles fresh spring spearmint leaves
(picked that morning if possible) - about 40 leaves
750 ml Woodford Reserve Bourbon
(allow 2 ounces per serving)
1 cup granulated sugar
1 cup water (branch water is ideal)
Crushed Ice
Powdered Sugar (for garnish)

DIRECTIONS

To prepare the Bourbon:
From a 750 ml bottle of Woodford Reserve, reserve about 1/2 cup (about 3 ounces) of bourbon to make the mint extract. Reserve balance of 750 ml of Woodford Reserve for the actual julep mixture. you'll also need a 1.0 liter pitcher.

To prepare mint extract ("Bruising" the mint):
Remove about 40 small mint leaves from their stalk. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in cotton cheesecloth or paper toweling. Thoroughly wring the mint over the bowl of whiskey. Dip the bundle again and repeat the process several times. Keep the bruised leaves (you'll steep them in the syrup).

To prepare simple syrup:
Mix 1 cup of granulated sugar and 1 cup of branch water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Stir in 6 to 8 bruised mint leaves and allow them to steep in the syrup. Set aside to cool.

To prepare julep mixture:
Pour 3-1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon, being careful not to include the steeped bruised mint leaves from the syrup. Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste - generally about 3 tablespoons. When you think it's right, pour the whole mixture back into teh empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.

To serve the julep:
Fill each cup (perferably a silver mint julep cup) 1/2 full with shaved ice. Insert a couple sprigs of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of teh cup so the nose is forced close to the mint when sipping the julep. When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.

EXTRA MINT JULEP TIPS

• Always use only a premium Kentucky bourbon, like Woodford Reserve

• Use crushed or shaved ice and pack in cup

• Add a straw cut to protrude just above the rim of the cup and serve. One should be able to get a faint whiff of the mint sprig when you're sipping.

• Keep the covered syrup in the refrigerator (after removing the mint leaaves) if you don't plan on drinking all the servings.

• Enjoy with your favorite thoroughbred (who indeed will thank you!)