Mint Julep Ingredients Food

CLASSIC BOURBON MINT JULEP

Steps:

• Gather the ingredients.
• Place the mint leaves and sugar or simple syrup into a julep cup, collins glass, or double old-fashioned glass.
• Muddle well to dissolve the sugar and release the oil and aroma of the mint.
• Add the bourbon.
• Fill the glass with crushed ice and stir well until the glass becomes frosty.
• Garnish with a mint sprig. Serve with a straw and enjoy.

MINT JULEP

Steps:

• Place the mint in the bottom of a mortar/pestle, and top with the sugar.
• Muddle these together until the leaves start to break down and dissolve the sugar. Transfer to a cocktail glass.
• Add a splash of seltzer water.
• Fill the glass 3/4 with ice, and add the bourbon.
• Top with more seltzer; stir and garnish with a sprig of mint.

MINT JULEP

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.

MINT JULEPS

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.

MINT JULEP

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.

DERBY MINT JULEP

Steps:

• Make the Mint Simple Syrup:
• Combine mint, sugar, and 1 cup water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, 5 minutes. Let cool to room temperature. Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a heatproof container and chill at least 25 minutes.
• Make the cocktail:
• Using your hands, lightly slap mint leaves, being careful not to bruise them, and place in a julep cup. Add 1/3 cup ice, then 2 tsp. Mint Simple Syrup. Pack another 1/3 cup ice on top. Add 1 oz. bourbon and stir. Add another 1/3 cup ice and remaining 1/2 oz. bourbon. Top with remaining 1 cup ice, tightly packing into a dome. Insert a straw into ice and garnish with mint sprigs.
• Do Ahead
• The Mint Simple Syrup can be made up to 5 days in advance and stored in the refrigerator.

MINT JULEP PUNCH

Steps:

• Combine the jelly and 2 cups water in a saucepan and heat, stirring, over low heat until the jelly melts.
• Let cool.
• Add the bourbon, juices and 2 cups water and chill in the refrigerator.
• To serve, pour the juice mixture over ice in a punch bowl.
• Slowly pour in 7-Up, stirring gently.
• Garnish with lime slices and fresh mint leaves, if desired.

MINT JULEP

Steps:

• In a saucepan combine the sugar and 3/4 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. Remove the pan from the heat, stir in the chopped mint, and let the mixture stand for at least 2 hours and up to 4 hours. Strain the syrup through a fine sieve into a jar or small bowl, pressing hard on the solids, discard the solids, and let the syrup cool. The syrup may be made 2 weeks in advance and kept covered and chilled. (The syrup will darken but this will not affect the taste.)
• For each julep fill a silver julep cup or 10-ounce glass with some of the ice, add 1 to 2 tablespoons of the mint syrup, or to taste, and 1 1/2 ounces bourbon, and stir the julep or holding the cup at the rim rotate it back and forth very rapidly. (A frost will form on the outside of a silver cup.) Garnish each julep with 1 of the additional mint sprigs.

MINT JULEP

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.

SIMPLE MINT JULEP

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.