Kansas Coffee Can Mint Juleps Recipes

Steps:

• Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
• Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

Steps:

• For syrup, combine the sugar, water and chopped mint in a large saucepan. Bring to a boil over medium heat; cook until sugar is dissolved, stirring occasionally. Remove from the heat; cool to room temperature. , Line a mesh strainer with a double layer of cheesecloth or a coffee filter. Strain syrup; discard mint. Cover and refrigerate syrup for at least 2 hours or until chilled., For each serving, place ice in a metal julep cup or rocks glass. Pour 1/4 cup mint syrup and bourbon into the glass; stir until mixture is well chilled. Garnish with mint sprig.

Steps:

• Place mint and 1/4 ounce simple syrup in julep cup or 8- to 10-ounce old-fashioned glass and gently crush leaves with a wooden muddler, working them up sides of glass.
• Loosely pack glass with finely crushed ice, then add bourbon. Drizzle remaining simple syrup on top and garnish with mint sprig lightly dusted with sugar, if desired.

Steps:

• Shake the bourbon, mint leaves and sugar syrup with ice and strain into a highball glass or julep tin filled with crushed ice. Churn gently with a long-handled spoon and top with more crushed ice. Garnish and serve.

Steps:

• Preheat gas oven to 325 degrees F.
• Beat egg whites until stiff peaks form, gradually adding in the sugar while beating.
• Add mint extract and food coloring.
• Stir in the mini chocolate chips by hand.
• Drop by teaspoonful onto parchment lined cookie sheets.
• Set pans into oven and immediately turn off the heat and leave in the oven overnight (no peeking)- as the oven cools down, the cookies will cook.
• OR set the pans in the preheated oven and immediately reduce the heat to 275 F and bake for 50 minutes.
• Check 10 minutes early in case your oven runs hot- when done, they should be airy, light puffs that are very crisp and fragile on the exterior.
• NOTE: This recipe really is meant for a gas oven;electric ovens don't cool down as quickly and may overcook your meringues so the overnight method isn't recommended.
• Instead, if you have an electric oven, simply preheat your oven to 275F and cook for 40-50 minutes.

Steps:

• To make the mint simple syrup, add the water and the sugar to a small saucepan and boil for 1 to 2 minutes stirring until sugar is dissolved. Muddle mint slightly to release natural oils, stir it into the syrup mixture. Set aside to cool for about 10 minutes.
• Fill an 8-oz glass with crushed ice. Pour in the whisky and give it a good stir. Then top with the mint syrup and a few sprigs of fresh mint.
• Enjoy slowly (and responsibly).