Missouri Mint Julep
- (2) 750ml bottles of RallyPoint Rye Whiskey
- 25 tsp. powdered sugar
- 3/4 cup water
- 32 mint stalks w/leaves (6-10 good leaves per stalk) Additional mint at time of serving for garnish
Remove mint leaves from stalks. Separate evenly into four quart-sized mason jars. Muddle the mint in each jar. Divide the RallyPoint Rye Whiskey evenly between the four jars and set aside for 2-3 days. This will give the mint plenty of time to infuse into the whiskey. After 2-3 days, strain the whiskey out of the jars and, using a funnel, into the barrel. Use the muddler again to squeeze the last of the whiskey out of the mint. Add powdered sugar and water into barrel. (it’s difficult to add the powdered sugar on it’s own, so I find it easiest to measure the sugar out into the water, mix that, and then pour it into the barrel with a funnel. Replace the bung and give the barrel a good shake. Then set aside for 2-3 weeks to let the barrel work its’ magic. If available, use traditional chilled silver cups for serving. Pour from spigot over crushed ice. Smack additional mint spring on table to open up aromatics and garnish. Bet on the right horse and enjoy!