Julep recipe

Simple syrup
Mint
Ice
Muddle
Bourbon
More ice
More mint
Down the hatch

Splash of water, 2 tsps sugar, mint, muddle, bourbon, crushed ice. My favorite drink.

Simple syrup
Mint extract
Fresh mint
Bourbon
Shaved ice
powdered sugar
Granulated Sugar

Simple syrup is one part granulated Sugar one part water. Cook until dissolved

Mint extract: take mint leaves off stems (use about 40 leaves per 1 liter of bourbon) and soak in bourbon for 15 mins. Make sure leaves are completely covered. Once finished soaking take the leaves and place then in a cloth. Continue to wring the cloth over the bourbon the leaves were soaking in. Continue to do this multiple times adding more bourbon to the cloth. Do this until the leaves are bruised.

Add one part simple syrup to 3 1/2 parts bourbon. Mix in mint extract (about four tablespoons) until your desired amount of mint taste and smell is achieved.

Refrigerate for atleast 24 hours to let the flavors marry. Serve over shaved ice in a silver cup. Finish with a sprig of mint and powdered sugar.

y'all know Makers makes bottles of Mint Julip? apparently only sold in Kentucky with a green label. Friend gets some every year. It's pretty good.

My recipe is in the below wall of text. Tldr

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Father and General Catchins and Captain McNeilly and Captain Wat Stone and Mr. Everman would forgather every so often on our front gallery. These meeting must habitually have taken place in summer, because I remember Mother would be in white, looking very pretty, and would immediately set about making a mint julep for the gentlemen - no hors d'oeuvres, no sandwiches, no cocktails, just a mint julep. After the first long swallow - really a slow and noiseless suck, because the thick crushed ice comes against your teeth and the ice must be kept out and the liquor let in - Cap Mac would say: "Very fine, Camille, you make the best julep in the world." She probably did. Certainly her juleps had nothing in common with those hybrid concoctions one buys in bars the world over under that name. It would have been sacrilege to add lemon, or a slice of orange or of pineapple, or one of these wretched maraschino cherries. First you needed excellent bourbon whisky; rye or Scotch would not do at all. Then you put half an inch of sugar in the bottom of the glass and merely dampened it with water. Next, very quickly - and here is the trick in the procedure - you crushed your ice, actually powdered it, preferably in a towel with a wooden mallet, so quickly that it remained dry, and slipping two sprigs of fresh mint against the inside of the glass, you crammed the ice in right to the brim, packing it with your hand. Last you filled the glass, which apparently had no room left for anything else, with bourbon, the older the better, and grated a bit of nutmeg on the top. The glass immediately frosted and you settled back in your chair for a half an hour of sedate cumulative bliss. Although you stirred the sugar at the bottom, it never all melted, therefore at the end of the half hour there was left a delicious mess of ice and mint and whisky which a small boy was allowed to consume with calm rapture. Probably the anticipation of this phase of a julep was what held me on the outskirts of these meetings rather than the excitement of the discussion, which often I did not understand.

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Simple syrup
Lots of mint

Muddle

Ice
Bourbon

Thats it

The "mint julep"

quote:

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wouldn't use Makers in a julep, no rye to stand up to the sugar and mint

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Makers is a wheated bourbon, no rye.

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use rye in old fashioneds not juleps

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I do the same... There's some miscommunication here. The guy in the video I posted uses makers which is a wheated bourbon, not a rye.. It actually has zero rye in it.

a book called Lanterns on the Levee by William A Percy of the Mississippi River shaping Percy's out of Greenville. Great book. I read that several years ago and decided that's how I wanted my julips. Drinking one now.

Eta