10-12 mint leaves
1/4 oz. Turbinado Syrup
2 oz. Old Forester 100 proof Rye
Mint sprig (for garnish)
Powdered sugar (for garnish)
PREPARATION
1) For the mint julep: In a julep cup or rocks glass, add the mint leaves and the turbinado syrup. Lightly press with a muddler, then add the bourbon.
2) Fill ¾ of the cup with crushed ice and stir 10–12 times with a barspoon to dilute. Once diluted, remove spoon, add a straw and top off your cocktail with a small dome of crushed ice. Garnish with a mint sprig and a dust of powdered sugar.
3) For the turbinado syrup: Heat two parts raw, unrefined sugar to one part water in a saucepan over medium until dissolved. Remove from heat, cool and store in the fridge.
