Indio, California: We have started packing-up and organizing for a several-week-long trip back to Oregon (we are taking the long way). Since the process to move my old blog posts over to this new server is taking quite a bit longer than expected, I was worried no one would be able to find my Mint Julep recipe and would have to watch the Kentucky Derby sipping on flat beer.
That would not do!
Traditionally served in small silver cups, my mint juleps are super easy and very refreshing – and taste just as great out of plastic glasses around the campfire. The mint syrup can also be used in a mojito cocktail and is really wonderful for sweetening iced tea or drizzling over fresh fruit.
1 cup water
1 cup sugar
1 bunch fresh mint leaves, divided
Bourbon (I sometimes use Jack Daniels)
Ice cubes, preferably chips
Make a simple mint syrup: by bringing the water and sugar to a boil in a small sauce pan. Watch carefully. After the mixture comes to a boil, let it simmer for about two minutes. Remove from heat and let cool five minutes. Reserve tops of mint sprigs for garnish, and add about 1/2 cup (a large handful of loose leaves – stems and all) coarsely chopped mint leaves to the sugar mixture. Stir to mix. Let syrup cool. (It is even better if left over-night.) Strain the syrup through a wire sieve to remove the leaves.
Make a drink: fill an old-fashioned glass with ice chips. Pour two ounces bourbon over the ice, top with one Tablespoon mint syrup. Stir to mix and garnish with a mint sprig.
And they’re off!
RV Tip: make the syrup ahead of time and bring along in a small bottle.
Until my next update, I remain, your syrupy correspondent.
RV PARK: Motorcoach Country Club