Bulleit Mint Julep Recipes

Steps:

• Pour the crushed ice into a collins glass. In a cocktail shaker, add the mint leaves, sugar and club soda. Stir to dissolve sugar, pressing on the leaves to release their essential oils. Add the bourbon and rum and stir. Strain the mixture into the collins glass and stir again, garnishing with the mint sprigs.

Steps:

• To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.
• To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.
• To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.
• Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.
• To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.
• When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.

Steps:

• Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint. Serve immediately.

Steps:

• Wash mint leaves, pat dry and put them in a small mixing bowl. Cover with 3 ounces of Bulleit Bourbon and let soak for 15 minutes.
• Remove mint, then place them in a clean cotton cloth and wring over bowl, bruising the leaves. Dip back into bourbon and wring again. Repeat several times to create mint extract. Set extract aside for 1 hour. You can also put the leaves back in the extract for a more concentrated mint flavor.
• Combine mint extract (leaves included, if preferred) with simple syrup (1 cup sugar and 1 cup water) in a covered glass container or jar and refrigerate overnight.
• Fill julep cups (10-12 oz., preferably silver but glass will do) with crushed ice or shaved ice and insert a fresh mint sprig. Add 1.5 oz. of Bulleit Bourbon to each cup. Add marinated julep mixture to taste.

Steps:

• Make a mint flavored simple syrup by boiling water and sugar with two bunches of roughly torn and bruised mint in large sauce pot. Boil just until the sugar dissolves completely. Cool and strain the mint out of mixture.
• Add bottle of whisky to the infusion. Stuff the empty whisky bottle with last bunch of fresh mint leaves and fill with the simple syrup/whiskey mixture.
• Cap and put in freezer overnight. It will freeze to a slushy consistency for serving.
• Glasses: dip the rim of each glass in egg white, then in sugar for a frosted appearance and chill. Fill with mint julep mixture straight from the frozen bottle and garnish with a mint or lavender sprig.

Steps:

• Make simple syrup by mixing sugar and water in a small pot.
• Heat long enough for sugar to dissolve but not burn, then remove from heat and let cool.
• Prepare mint extract by washing, patting dry, and placing mint leaves in a small mixing bowl and covering with 3 oz. of Bulleit Bourbon™.
• Soak the leaves for at least 15 minutes, then remove, place in a clean cotton cloth, and wring vigorously over the bowl, bruising the leaves.
• Dip in bourbon several times and wring so the juice of the mint is dripped back into the bourbon.
• Set extract aside for at least 1 hour or, if you prefer, place the mint leaves back in the extract for a more concentrated mint flavor.
• Combine the mint extract with simple syrup in a glass container or jar and refrigerate overnight.
• To serve, fill each julep cup with crushed or shaved ice and insert a fresh mint sprig.
• Add 1.5 oz. of Bulleit Bourbon™ per cup and follow with 2 tablespoons of the mint mixture, or to taste.