- 1/3 cup water
- 2/3 cup sugar, plus more for garnish
- 3 bunches mint
- 1 bottle Southern whisky
- 1 egg white
- Mint or lavender sprigs, for garnish
Make a mint flavored simple syrup by boiling water and sugar with two bunches of roughly torn and bruised mint in large sauce pot. Boil just until the sugar dissolves completely. Cool and strain the mint out of mixture.
Cap and put in freezer overnight. It will freeze to a slushy consistency for serving.
Glasses: dip the rim of each glass in egg white, then in sugar for a frosted appearance and chill. Fill with mint julep mixture straight from the frozen bottle and garnish with a mint or lavender sprig.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.