- 3–5 spearmint leaves, ideally of the Kentucky Colonel variety
- 1t Powdered Sugar
- 2t Water
- 2 – 2 1/2 oz. Woodford Reserve Bourbon (TFD strongly prefers the double-oaked version)
- Crushed Ice
- Muddle (stir/gentle crush) four mint sprigs and sugar in the bottom of a julep glass. Add water and continue to muddle. Add Woodford Reserve Bourbon. Pack the julep glass with crushed ice. Add a mint sprig for decoration and sipping straw.
- If a metal julep cup is used, be sure to use a wooden muddler (bottom of a wooden spoon) instead of metal spoon. This will eliminate the possibility of any metal shavings getting into the drink or scratching the julep cup.
- Prep Time: 0 hours
- Cook Time: 0 hours