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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is for 10 servings, preferably served in silver glasses.
20 large sprigs of fresh mint
Rinse the mint sprigs and pat completely dry. Select 10 for the garnish and set aside. Place the remaining between paper towels and with a rolling pin, roll to bruise the mint. In a medium saucepan over low heat, combine the sugar, water, and bruised mint. Slowly bring to a boil, reduce the heat to very low and simmer, stirring, until the sugar has dissolved, about 5 minutes. Remove from the heat and let the syrup mixture cool completely in the saucepan. Then remove and discard the mint. To serve, for each mint julep, pour 1/4 cup of the syrup into a silver cup or a glass goblet. Fill the cup to the top with finely crushed ice. As soon as a frost forms on the outside of the cup, pour in 1/4 cup of bourbon. Garnish with the reserved sprigs and serve at once.
Recipe created 1996-05-18.