Celebrations: Jim Hewes’ mint julep
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Place 8 to 10 red-stemmed mint leaves, 1 teaspoon of granulated sugar and an ounce of bourbon (we prefer Maker’s Mark) in the bottom of a Collins glass or a Julep glass or a tall bar glass, and lightly muddle this using the heel of a butter knife until it forms a tea.
Pour in equal measures of bourbon and sparkling branch water (like San Pellegrino). Garnish with a fresh sprig of mint to which the stem has been bruised (to release a bit more of that mint flavor), add a twist of lemon peel, and then dust the top with granulated sugar. Serve with two short stirrer straws so that you have to put your nose right into the bouquet to sip it.
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