Yields 6 Mint Juleps

Note: Begin recipe 24 hours before serving

INGREDIENTS

1/2 cup water
1 cup white granulated sugar

18 4-inch sprigs mint
12 ounces good bourbon
6 Tablespoons simple syrup
– finely crushed ice to fill 6 cocktail glasses or julep cups

INSTRUCTIONS

In a medium saucepan, stir the sugar into the water. Bring to a boil over medium heat, then simmer 2 minutes. Reduce heat and simmer for 5 minutes until this simple syrup is clear. Cool. Refrigerate in a closed container.

Coarsely chop 12 sprigs of mint, place in glass container with screw top lid. Add bourbon, shake well and refrigerate for 12 hours or overnight to allow the flavors to combine. Chill six cocktail glasses. Just before serving, add the simple syrup to the mint and bourbon. Stir well.

Pack six cocktail glasses with finely crushed ice. Strain the bourbon mixture and divide among the 6 glasses. Sprig with remaining mint and serve.

Chef Elizabeth Terry
From: Savannah Seasons, Food and Stories from Elizabeth on 37^th
Doubleday Publishing, June 1996 Local Bookstores