The grand lobby of the Peabody Hotel in Memphis is called “the living room of the South,” for good reason. It’s the best spot in town to sink into a comfy lounge chair, sip a cocktail, and watch people, or the occasional parade of ducks, come and go. Their bracing mint julep is justifiably famous.

Ingredients

　　1/3 cup water

　　2/3 cup sugar, plus more for garnish

　　2 bunches fresh mint leaves, roughly torn and bruised, plus additional sprigs for garnish

　　One 750ml bottle Maker’s Mark whiskey

　　Bring the water, sugar, and mint leaves to a boil in a medium saucepan. Reduce the heat and simmer briefly, stirring, until the sugar dissolves completely. Cool the syrup completely, then strain it into a large pitcher. Add the whiskey, and stir to combine. Serve immediately in chilled julep glasses with crushed ice and fresh sprigs of mint, for garnish. You can also return the whiskey/syrup mixture to the empty whiskey bottle and freeze overnight. It will freeze to a nice slushy consistency for serving on scorching afternoons.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.