The proper way to serve a mint julep is in a frozen silver goblet, but you can use glasses instead - just use the most elegant ones you have! You can make the syrup ahead of time and store it in the fridge for whenever the julep mood strikes you.
In a pinch, this method of making the syrup will do, but I've found it's much better if you can only bruise the mint leaves (rather than chopping them)--they're much easier to remove from the syrup, and the flavor still infuses well. Also, the mint is a bit better if you can let the syrup rest overnight with the mint in it (covered in the fridge). - 05 May 2007 (Review from Allrecipes US | Canada)
Ah yes, it's almost time for the Kentucky Derby again and while I don't have silver goblets I do make sure to chill my glasses, get fresh mint, pick up some good Kentucky bourbon and place my bets every year without fail. The first mint julep I had was actually at the Kentucky Derby and I'll never forget it. This recipe is pretty close but nothing will ever compare to one you actually have at the Derby. I don't chop up all the mint, I leave some for garnish. You can make this syrup ahead of time and store it in the fridge which is nice. - 29 Apr 2010 (Review from Allrecipes US | Canada)
This is so good. The fresh mint really makes it great. Very sweet though. - 04 Dec 2002 (Review from Allrecipes US | Canada)