Lemon Mint Julep

Martha Stewart Living

Makes 8-10 servings

    2 lemons                                                       
    1 cup sugar                                                    
    1 cup mint leaves +M4 garnish                                  
    18 ounces bourbon whiskey (2 1/4 c)                            

To hasten the cooling of the mint-lemon sugar syrup, pour into a bowl and place in an ice-water bath. Stir until cool, about five minutes.

Chill 8 to 10 small glasses or mint-julep cups. Using a sharp knife, remove all the peel from the lemons; set aside. Squeeze the juice of the lemons; set aside.

In a small saucepan, combine the sugar and 1 cup water, and bring to a boil. Add the lemon peels, and simmer for 2 minutes. Remove from heat, and let stand until cool, about 45 minutes.

Place the mint in a medium bowl, and, using a wooden spoon, press down on the mint to crush leaves. Pour the sugar syrup over the leaves, and let stand at room temperature for 1 to 2 hours. Strain; add the lemon juice, and mix to combine.

Fill chilled glasses with finely crushed ice to slightly over the tops of the glasses. Into each glass, pour 1 1/2 ounces (3 tablespoons) bourbon and 2 tablespoons syrup. Stir well, and garnish with a mint sprig. Serve immediately.