Oh happy day!
My mint has survived the past harsh winter and is growing well for mint juleps. There is no way that I will be able to wait for Derby Day to mix up juleps. Why wait when I have everything I need now. When I checked on the mint this weekend and saw how well it is growing, I had to snap a photo to post and to think about juleps soon to be enjoyed.
I use simple syrup infused with my organically grown mint, any of several good Kentucky bourbons, a little spring water and crushed ice. My cup is a pewter (safe metals) produced by Gastenau Studio of Berea, Kentucky. I fill the cup with crushed ice, put in two teaspoons of the mint infused simple syrup that I prepared the day before, two ounces of good bourbon, a splash of spring water and a dash of powdered sugar on top. A straw is cut short to bring the nose close to get the full effect of the mint. A garnish with a mint sprig finishes it off. If I want to intensify the effect of the mint, I smack it between my hands before placing in the cups.
Bourbon straight up is my usual but springtime just demands that juleps be prepared and enjoyed with friends.