Classic Mint Julep
(courtesy of Trevor Leppek, owner and bar manager, Pignic Pub & Patio in Reno. Serves 1)
2 ounces Kentucky straight bourbon such as Maker’s Mark or Bulleit
1 teaspoon (or bar spoon) table sugar
6 spearmint leaves
2 young spearmint sprigs
Cracked/chipped ice
Julep cup or tall, slim Collins glass
Muddle mint leaves and sugar in bottom of cup or glass with spoon. Add chipped ice and then bourbon. Stir with spoon for 20 revolutions or until the cup or glass frosts up. Pack cup or glass with more ice and garnish with 2 nice sprigs of mint, so the person imbibing also gets mint aroma.
