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113 Chestnut Drive Morton, IL 61550-1013 (309) 263-4148 www.thomasdalecompany.com

From the Food Network Ingredients 4 cups Bourbon 2 bunches Fresh Spearmint 1 cup Distilled Water 1 cup Granulated Sugar Powdered Sugar

Directions To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of . Dip the bundle again and repeat the process several times.

To prepare Simple , mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.

To serve the julep, fill each glass1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.

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113 Chestnut Drive Morton, IL 61550-1013 (309) 263-4148 www.thomasdalecompany.com

From Southern Living

Ingredients 3 fresh mint leaves 1 tablespoon Mint Simple Syrup Crushed ice 1 1/2 to 2 tablespoons (1 ounce) bourbon 1 (4-inch) straw or coffee stirrer 1 fresh mint sprig Powdered sugar (optional)

Directions Place mint leaves and Mint Simple Syrup in a chilled julep cup. Gently press leaves against cup with back of spoon to release flavors. Pack cup tightly with crushed ice; pour bourbon over ice. Insert straw, place mint sprig directly next to straw, and serve immediately. Sprinkle with powdered sugar, if desired.

From Derby.com Ingredients 2 cups Sugar 2 cups Water Sprigs of Fresh Mint Crushed Ice Whisky

Directions Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

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113 Chestnut Drive Morton, IL 61550-1013 (309) 263-4148 www.thomasdalecompany.com

From Imbibe Magazine

Ingredients 6–7 fresh Mint Leaves 1 Tbsp. Simple Syrup 2 oz. Bourbon Crushed ice Garnish: mint sprig

Combine mint leaves, syrup and bourbon in a glass. Using a bar spoon, crush the mint to release its essence into the liquid. Fill the glass with ice. Gently press the spoon into the ice, shaking it to incorporate the bourbon-syrup mixture. Garnish.

Simple Syrup 1 cup granulated sugar 1 cup water

Simmer equal parts granulated sugar and water in a saucepan over low heat for 1–2 minutes. Adjust sugar to taste, adding more if you want a thicker, sweeter syrup. Stir gently and simmer for another 1–2 minutes, or until syrup is translucent. Remove from heat and let cool. Funnel the syrup into a glass bottle or jar, cover and shake well. Refrigerate for up to a week.

Our Mint Julep Cups - http://www.thomasdalecompany.com/pewter-julep-cups.html