Julep Style Lemonade Food

"CUP OF HAPPINESS" CLASSIC LEMONADE

Steps:

• Make simple syrup: Put 1 cup sugar in a 32-ounce (4-cup) resealable jar; fill with hot water. Seal and shake until the sugar dissolves. Let cool completely. For each drink: Fill a cocktail shaker two-thirds full with ice. Add 1/4 cup fresh lemon juice (about 2 lemons) and 1/2 cup each of the simple syrup and water. Shake well. Strain into ice-filled glasses.

LEMONGRASS-GINGER JULEP

Steps:

• Add the mint and ice to a cocktail shaker and muddle. Add the bourbon and the Lemongrass-Ginger Simple Syrup and shake vigorously to combine. Serve on the rocks in a Collins glass. Top with club soda, a squeeze of lime juice and garnish with a sprig of mint.
• Trim the lemongrass stalks so you have the bases only. Bash with the back of a knife (or a meat mallet) so the oils and aroma release more easily.
• Combine the lemongrass, sugar, 2 cups cold water and ginger together in a medium saucepan and set over medium heat. Simmer until the sugar dissolves. Reduce the heat and allow to sit so the lemongrass and ginger steeps in the syrup. Once the syrup is fragrant, 30 to 40 minutes, strain and use.

FROZEN LEMONADE JULEP

Steps:

• In a small saucepan over medium heat, add the honey, lemon juice and water and stir to dissolve. Bring to a simmer and remove from the heat. Set aside to cool slightly (or put it into a shallow pan), then cool completely in the freezer, 30 minutes to 1 hour (but you can leave it longer because it's ok if it freezes).
• When the syrup is cold, add 1 cup to a blender with 12 ounces (1 1/2 cups) Bourbon and 1 bunch mint. Add 2 to 4 cups of ice, depending on how strong and thick you want the slushies. Blend until the mixture is thick and frozen like a smoothie.
• Divide among 8 small glasses (or 4 tall) and garnish with lemon slices and a sprig of mint. Repeat the process in 3 more batches with remaining ingredients.

CHAMPAGNE JULEP

Steps:

• Place mint leaves in a tall cocktail glass. Add sugar and warm water; muddle gently. Add crushed ice. Pour in cognac; stir. Top with sparkling wine.

DISNEYLAND'S MINT JULEP (NON-ALCOHOLIC)

Steps:

• Combine the sugar and water in a 3 quart saucepan. Stir the contents until the sugar is dissolved.
• Stir in lime and lemonade concentrate next. Continue stirring and bring to boil just below the boiling point (210 degrees.) DO NOT BOIL!
• Remove pan from heat and chill. Once chilled, add a ratio of 1 part syrup to 5 parts chilled water.
• Transfer beverage to pitcher and enjoy!
• Garnish each serving with mint leaves, lime slice and a maraschino cherry.
• Sorry, the yield is estimated.