Round Robin Bar • Washington, D.C.
Bartender Jim Hewes has been serving this mint julep, a family recipe from 19th-century Kentucky senator Henry Clay, for 20 years.
Plus: Ultimate Cocktail Guide
15 mint leaves, plus 1 mint sprig for garnish
1 teaspoon sugar
2 1/2 ounces bourbon
2 ounces chilled club soda
1 lemon twist
How to Make It
In a highball glass, muddle the mint leaves with the sugar and 1/2 teaspoon of the bourbon. Add a handful of crushed ice and stir gently with a long-handled spoon. Fill the glass with crushed ice, add the remaining bourbon and top with the club soda. Garnish with the lemon twist, mint sprig and a sprinkling of powdered sugar.
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