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Pacific Northwest | April 25, 2004Pacific Northwest MagazineApril 25, 2004seattletimes.com home
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CONTENTS
COVER STORY
PLANT LIFE
TASTE
ON FITNESS
NORTHWEST LIVING
NOW & THEN
LETTERS
PREVIOUS ISSUES OF PACIFIC NW


Chris Morris' Traditional Mint Julep

Makes 1 serving

Most julep recipes call for simple syrup, a mixture of sugar and water. The folks at Early Times instruct us to pour hot simple syrup over crushed mint leaves, then chill the syrup before straining it over ice and adding whiskey. Chris Morris, the distiller who makes Woodford Reserve Small Batch Bourbon, uses powdered sugar instead.

5 sprigs of mint, rinsed and shaken dry
1 teaspoon powdered sugar
2 teaspoons water
2 1/2 ounces Kentucky bourbon
Crushed ice

1. Muddle four mint sprigs and sugar in the bottom of a julep glass. Add water and continue to muddle.

2. Add the bourbon. Pack the julep glass with crushed ice. Add a mint sprig for decoration and a sipping straw.

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