Emerils Mint Julep Recipes

Steps:

• Put the mint leaves and the sugar in the bottom of a tall glass. With the handle of a wooden spoon, crush and mash the leaves to extract the flavor. Fill the glass with crushed (not cubed) ice. Pour in the bourbon. Top with a splash of simple syrup.
• With a long-handled spoon, jiggle (not stir) to chill and mix. Garnish with a sprig of mint. Sip.
• Put the mint leaves and the sugar in the bottom of a tall glass. With the handle of a wooden spoon, crush and mash the leaves to extract the flavor. Fill the glass with crushed (not cubed) ice. Pour in the bourbon. Top with a splash of simple syrup.
• With a long-handled spoon, jiggle (not stir) to chill and mix. Garnish with a sprig of mint. Sip.
• Combine sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until sugar is dissolved, about 2 minutes. Remove from the heat and cool completely.
• Combine sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until sugar is dissolved, about 2 minutes. Remove from the heat and cool completely.

Steps:

• Combine the sugar and water in a small saucepan and simmer until the sugar dissolves. Remove from the heat and add the mint leaves. Allow to steep until cooled. Once cooled, strain out the leaves.
• Combine half of the mint syrup, 4 cups ice, and 1 cup bourbon in a blender. Blend until smooth. Pour into a pitcher. Repeat with the remaining ingredients. Rub the rims of julep cups, if available, or wide-mouthed, long-stemmed glasses with orange slices and dip the rims in sugar, then fill with the frozen mint juleps. Garnish each with an orange slice and mint sprig and serve immediately.

Steps:

• In a tall glass, add the mint and simple syrup. With the handle of a spoon, crush and mash the leaves to extract the flavors. Fill the glass with the crushed ice and pour in the bourbon. Using a tea spoon, jiggle the contents to mix and chill. Garnish with fresh mint sprigs.

Steps:

• Combine the water and sugar in a large non-reactive saucepan over medium heat and stir to dissolve the sugar.
• Add the mint and bring to a boil.
• Remove from the heat, cover and steep for 30 minutes.
• Strain the mint syrup through a strainer lined with several thicknesses of cheesecloth then cool.
• Combine the cooled mint syrup with the bourbon and pour into a sterilized bottle.
• Wait at least one month before drinking.
• To serve, fill a julep cup or Collins glass with clear, crushed ice and fill with the mint julep mixture. Garnish with a sprig of fresh mint.