RECIPE:
IN A SILVER JULEP CUP (or Rock Glass):
Gently Muddle 12 Mint Leaves
1/2 Oz – Simple Syrup
Add: 2.5 Oz – Bourbon
Fill Cup Part Way With Crushed Ice
Gently Stir Top With More Crushed Ice (Like A Snow Cone)
Garnish With A Bunch Of Mint Sprigs Dusted With Icing Sugar.
Site Author, David J. Curtis: David Curtis, a seasoned professional with decades of bartending and bar management experience began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife club scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in iconic Midtown clubs and tended bar briefly in the Wall Street area, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa in Exclusive Platinum Service Awards Clubs, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
