One of the first mixed drinks, the mint-laden julep was popularized on 18th-century Southern plantations. This recipe first appeared in our October 2011 issue, along with Rebecca Barry’s article Whiskey Rebellion.
- ¾ oz. simple syrup
- 10 mint leaves, plus a sprig
- 3 oz. bourbon, such as Angel’s Envy
- Muddle syrup and mint leaves in a julep glass. Fill halfway with crushed ice; add bourbon. Stir to chill; fill with more ice. Garnish with sprig.