Ed's Mint Julep
- 2 Springs fresh mint
- -each 3 inches long
- 1 ts White sugar
- 1 tb Maryland Rye Whiskey
- (or bourbon)
- Plus additional Whiskey
- Crushed Ice
Remove leaves from one sprig and place them in the bottom of a tall
tumbler. Cover with sugar. Use long handled spoon to crush sugar into the
mint leaves. Add whiskey.
Crush half a tray of ice in a tea towel with a mallet against a board
surface until very fine.
Spoon whiskey against sides of tumbler. Fill tumbler 3/4 full of crushed
ice. Add whiskey up to level of ice.
Stir whiskey and ice vigorously causing class to frost.
Top with ice, stir once again and add second spring of mint between ice and
edge of glass.
Serve with long handled spoon so that mixing may be continued.
This can be prepared as much as four hours ahead and stored in freezing
compartment.
After such freezing, ice should be well stirred.
Glenelg Cookbook
Typed but not tested == == Courtesy of Dale & Gail Shipp, Columbia Md.
Posted to MM-Recipes Digest V4 #14 by muddy@ibm.net on Apr 4, 1999
tumbler. Cover with sugar. Use long handled spoon to crush sugar into the
mint leaves. Add whiskey.
Crush half a tray of ice in a tea towel with a mallet against a board
surface until very fine.
Spoon whiskey against sides of tumbler. Fill tumbler 3/4 full of crushed
ice. Add whiskey up to level of ice.
Stir whiskey and ice vigorously causing class to frost.
Top with ice, stir once again and add second spring of mint between ice and
edge of glass.
Serve with long handled spoon so that mixing may be continued.
This can be prepared as much as four hours ahead and stored in freezing
compartment.
After such freezing, ice should be well stirred.
Glenelg Cookbook
Typed but not tested == == Courtesy of Dale & Gail Shipp, Columbia Md.
Posted to MM-Recipes Digest V4 #14 by muddy@ibm.net on Apr 4, 1999
