Mint Julep Recipes

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 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:

• Make the mint syrup: Bring the sugar and 1 cup water to a simmer in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and add the mint sprigs, pressing with a wooden spoon to submerge them. Let cool to room temperature, then remove the mint with a slotted spoon and discard. Refrigerate the syrup until chilled, at least 1 hour. (You will have about 1 1/2 cups syrup; cover and refrigerate up to 2 weeks.)
• Make the drink: Put the mint leaves and 1 ounce of the mint syrup in a small glass or julep cup. Muddle with the handle of a wooden spoon until the leaves start to break apart. Stir in the bourbon. Fill the glass with crushed ice. Garnish with a 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:

• In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.
• Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.

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:

• 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:

• 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).

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:

• To highball glass or silver Julep cup, add minted simple syrup, then 1 cup crushed ice, bourbon, and splash of water. Add enough of remaining ice to almost fill glass. Stir well and garnish with mint sprig.

Steps:

• Place a tall glass in the freezer until frosted.
• Mix water and sugar together in the frosted glass until sugar is dissolved. Twist mint leaves to release the scent and flavor from each leaf; add to glass. Fill glass 1/4-full with bourbon; add ice. Garnish glass with a mint leaf.