- Cuisine: American
- Serves: 4
- 80 gm caster sugar
- 1 cup (firmly packed) mint, plus extra sprigs to serve
- To serve: crushed ice
- 240 ml bourbon, such as Maker’s Mark
- To serve: bitters
We’ve made these classic Juleps in tumblers, but real Julep enthusiasts should invest in metal Julep beakers as they prevent the ice from melting too quickly and diluting the drink.
Bring sugar and 80ml water to the simmer in a saucepan over medium heat, stirring to dissolve sugar. Remove from heat, cool to room temperature, then refrigerate until chilled.
Bruise mint lightly with your fingers, then place in four chilled tumblers. Lightly swirl around with a muddling stick, set aside.
Place ice in tumblers, piling high above the rims.
Pour sugar syrup over ice, dividing among tumblers, then divide bourbon among drinks. Garnish with a large sprig of mint and serve with a drop or two of bitters.