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You’ve had a Sidecar, a Between the Sheets, a Tom Collins and a Red Lion. That brings us to the last cocktail in this series, the Mint Julep.

The Julep dates back to ancient times, the Arabs called it “julab”, the Portugese, “julepe”, Latin’s, “julapium”. “Julep” is actually a French term. As varied as the names are, so are the recipes, origins (Georgia? Virginia lays claim though Kentucky takes credit for it’s popularity. It’s the official drink of the Kentucky Derby) and the methods for making one. One thing all Mint Julep share in common no matter how it’s made, is it’s thirst quenching ability.

Here’s how to make your own.

Fill an old-fashioned glass with crushed ice (not a semi-crushed mix like mine). If you don’t have any smash a couple of ice cubes in a clean towel with a hammer. You’ll want enough to fill the glass and make a mound at the top.

In a Boston shaker, add:

• 2 oz bourbon (Maker’s Mark)
• A dozen mint leaves
• 2 dashes bitters (angostura)
• 1 oz simple syrup (no substitutes)

Gently muddle the mint to release the juices, swirl all ingredients and pour into old-fashioned glass in the middle of the mound of shaved ice. Garnish with a few fresh mint sprigs dipped in sugar (wet the mint first). Enjoy.