OK, I'll admit that Alton Brown does a pretty amusing version of Col. Sanders. But his mint julep is shameful. Muddle your mint until it looks like pesto? Serve it in a rocks glass -- with big rocks of ice instead of crushed ice? Top it with seltzer like it's a mojito? Alton, sugar, you bring shame upon the Southland.
My husband does it the right way, with simple syrup, lightly bruised mint and crushed ice. Oh, and silver julep cups, of course.
Spring may be flirting with us like knickers under a hoop skirt, but we have plenty of mint up in our yard, ready to go into service in time for Kentucky Derby on Saturday. We've been practicing our juleps since late February, just to make sure we're ready to go.
Wayne's Mint Julep -- The Right Way
Put 1/2 ounce sugar syrup and a half-dozen fresh mint leaves in a metal cup. (Preferably silver, but even a pewter goblet or an aluminum cup will do.)
Bruise the leaves GENTLY with a wooden muddler or long-handled spoon. Add 2 ounces bourbon. Fill the cup with crushed ice and a mint sprig. Add a splash of cold water if you like (not carbonated water or selter). Sip slowly through a tiny straw.