2 oz Belle Meade Bourbon
1/4 oz Demerara Syrup*
2 Sprigs of Mint

Drop the mint sprigs into the julep cup and lightly bruise them with a muddler. Using the muddler, pull the leaves up the inside walls of the cup so that the essential oils from the mint coat the interior. Once complete lightly tamp the mint back into the bottom of the cup. Next add the other ingredients and fill the cup 3/4 of the way full with crushed ice. Using a swizzle stick or bar spoon swizzle the drink, disturbing the mint in the bottom as little as you can, until you start to see the exterior of the cup start to frost. Top off the the cup with a heaping dome of crushed ice and garnish with a bouquet of mint but only after you have slapped the mint across your palm to release the aromatic essential oils.

**Demerara Syrup: You can use Turbinado Sugar if you can not find Demerara with similar result. Either way it’s the rich raw sugar flavor that counts.In a sauce pan combine 2 parts sugar to one part water by volume. Simmer and stir until all sugar crystals are dissolved. Allow the syrup to cool and then store in the refrigerator. Should have a 2 week shelf life.

recipe & photo  via Nelson’s Greenbrier