- 2 ½ Old Wm. Tarr Manchester Reserve
- 4 to 5 mint sprigs, leaves only
- 2 sugar cubes (or 1/2-ounce simple syrup)
- Mint sprig, garnish
Place the mint leaves and sugar or simple syrup into a julep cup, Collins glass, or double old-fashioned glass. Muddle well to dissolve the sugar and release the oil and aroma of the mint. Add the bourbon. Fill the glass with crushed ice and stir well until the glass becomes frosty.
Garnish with a mint sprig. Serve with a straw and enjoy.
The mint julep has been a Southern tradition since at least the early 19th century. The first mention of the drink in the U.S. comes from Englishman John Davis’ book “Travels of Four Years and a Half in the United States: 1798-1802.” In it Davis describes the julep as “a dram of spirituous liquor that has mint steeped in it” consumed by Virginians as a morning eye-opener.