Use a rolling pin or meat mallet to crush the ice in a Lewis bag, which wicks away melted water. Make sure the ice is dry and straight from the freezer. “If you crush or shave your ice and then let it sit in a container, it will start to melt and you'll end up with sticky, wet ice that's closer to slurry then snow,” Downham says. This enables the mint and bourbon to blend well together over time and makes the Julep an ideal midday drink,” Ojeda explains. “The small concentrated nature of crushed ice makes a drink especially cold and refreshing. Gently muddle so that you release the flavorful oils but not the bitter tannins.” Ace the iceYou need crushed ice. Be gentle“Do not pulverize your mint,” Downham says. “The bigger leaves have less concentrated flavors,” he says. Top Tips Use the tiny leavesThe best mint for muddling is the small young leaves at the tip of the shoot, according to Downham. Garnish with remaining mint leaf or sprig, and be sure to include a straw for sipping. Add the mint leaves and press gently with a muddler or spoon to extract the oils.
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