- First espresso machine patented (1938)
- 8-10 mint leaves, torn in half (plus an extra sprig for garnish)
- 1 Teaspoon white sugar
- 2 1/2 Ounces bourbon (try Knob Creek, Booker's, or Wild Turkey Rare Breed)
- Crushed ice
All you need to make a perfect mint julep is a good quality, high-proof bourbon, some sugar, the freshest, most spritely mint you can find, and some crushed ice. It absolutely must be crushed ice. The drink may taste strong and sweet at first, but after only a few minutes, the ice will dilute and soften the drink and it will transform into a sublime and ambrosial mix that will be about as refreshing (and Southern) as you’ll find anywhere.
In a tall glass, muddle the mint and sugar. Add half of the bourbon and some crushed ice, and agitate well. Add the remaining bourbon and more crushed iced and stir again. Fill glass completely with crushed iced and add the biggest mint sprig you can find for garnish. Serve with a straw.