IDA’S MINT JULEP
1 ¼ C super fine sugar
4 C cold water
Tea ball filled with dry mint leaves
1 ½ shots Bourbon
Fresh mint
Stir and dissolve sugar in water. Taste the sugar mix. It should be ‘oily,’ and if not, add sugar by the tablespoon. Suspend tea ball with mint leaves in the cold water. Cover tightly and refrigerate overnight. Strain through tea strainer from one vessel to another as needed to clear up simple syrup.
Pour Bourbon over ice into a glass. Add syrup to the top of the glass. Garnish with fresh mint sprig.
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IDA’S MINT MOCKTAIL
2 C water
2 C granulated sugar
8 sprigs of mint leaves – plus garnish
4 C Ginger Ale
In a small saucepan bring the water, sugar and mint leaves to boil over medium high heat, stirring frequently. Dissolve the sugar completely. Let the simple syrup cool completely. Pour the simple syrup through a fine mesh strainer to remove the mint leaves. Fill cups with crushed ice and pour ½ cup of ginger ale into each cup, pour in ¼ cup of the mint simple syrup to each cup. Stir and top with additional mint sprigs if you’d like.
