Silver or pewter Mint Julep cup, chilled
1 tablespoon sugar
2 teaspoons water
5 large fresh mint leaves
Crushed ice (which wouldn't be appropriate for nineteenth-century)
2 jiggers good Kentucky bourbon
1 sprig of mint for garnish
Muddle or mash the sugar, water, and 5 mint leaves in the bottom of the chilled Mint Julep cup. Fill the cup with crushed ice. When from forms on the outside, slowly pour in the bourbon, being careful not to let the bourbon touch the sides of the cup; then stir. Garnish with fresh mint sprigs. Serve immediately. Hold the cup by the bottom and top rim. Enjoy!
This recipe is in History Lover's Cookbook.