Mint Julep season is about to begin. The Kentucky Derby coming up sooner than you think and mint growing season is about to start blooming.
We have come up with an improved sweetener for the classic Mint Julep using a staple of Southern cooking: Dark Brown Sugar.
This methodology provides for another level of depth of flavor as well as a surefire guarantee against undissolved sugar in the bottom of the cup.
Dark Brown Sugar Syrup
1 1/2 cups Dark Brown Sugar
1 cup water
5-6 good dashes of Whiskey Barrel Aged Bitters
Place sugar and water in a non-reactive saucepan and simmer until sugar is almost completely dissolved.
Remove from heat and stir until completely dissolved.
Add the bitters and when cooled to room temperature, bottle it up and keep refrigerated.