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Emeril's Mint Julep

Recipe adapted from Louisiana Real and Rustic Cookbook, by Emeril Lagasse, published by William Morrow, 1997

Prep Time:: 0 min
Inactive Prep Time:: 0 min
Cook Time:: 0 min

Level:: Easy

Serves:: 1 drink

Ingredients

6 to 8 spearmint leaves
1 tablespoon simple syrup, (equal amounts water and sugar, heated until sugar melts),
cooled
Crushed ice
2 ounces bourbon
1/2-ounce Grand Marnier
Sprig of mint for garnish

Directions

Put the mint leaves and the syrup
in the bottom of a tall glass. With the handle of a wooden spoon, crush and mash the
leaves to extract the flavor. Fill the glass with crushed ice. Pour in the bourbon and
Grand Marnier. With a long-handled spoon, jiggle (don't stir) to chill and mix. Garnish
with a sprig of mint. Sip.

Printed from FoodNetwork.com on 09/29/2008