Mint Julep recipe

Very refreshing. I love it with maker's mark.

Great recipe, only correction I would say is that the collins glass is perfectly fine, but traditionally a silver julep cup should be used. So if you like it a lot look for some of these cups.

How long will the simple syrup last in the fridge?

I had my first mint julep a couple of weeks ago at a wedding, and loved it. I need to know, though, what KIND of mint leaves are we talking about in the recipe -- is it spearmint, peppermint, etc., or does it matter?

Great recipe but to be truly traditional one should use a wooden "muddler" to bruise the mint leaves and mix in the simple syrup. This was very important to my father who made his own muddlers when I was a boy (over 60 years ago.) Foolishly I threw them away when he died but have made my own since then.

Peppermint (Mentha piperata) is a hybrid which derives its minty flavor from menthol. As its name suggests, it has a strong, peppery flavor, which is often used in savory dishes of Mediterranean cuisine and for oil extracts.
Spearmint (Mentha spicata), however, derives its flavor from carvone, which is gentler and more suited for desserts and drinks. In fact, one cultivar of spearmint is named M. spicata 'Kentucky Colonel' and is used in the mint juleps at the Derby.

For a really special mint julep, some mixologists advocate the rare hybrid, Mentha x gracilis 'Madelene Hill', formerly called Red-stemmed Apple Mint. This is a cross which contains both menthol and carvone, so it is a true double mint. Not only does it have a unique taste, but it also has a unique appearance with its bright red stem contrasting with its green leaves.