Mint Julep Party Size Food

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.

MINT JULEP PARTY PITCHER

Steps:

• Combine the sugar and 2 cups water in a saucepan and bring to a simmer over medium heat. Remove from the heat and submerge 3 bunches of mint. Let stand at least 1 hour, or preferably overnight. Strain.
• Stir together the mint simple syrup (you should have 2 1/2 cups) and bourbon in a pitcher. Add a couple of sprigs of mint for garnish. Refrigerate until ready to serve, up to 8 hours.
• Pack 8 mint julep cups with crushed ice. Pour 4 ounces of the mint julep mixture into each; garnish with a mint sprig and serve with a straw. When the outside of the cup has frosted over, you are ready to enjoy.

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 FOR A CROWD

Steps:

• To make simple syrup, combine sugar and 1 cup water in a saucepan.
• Place over high heat and bring to a boil, stirring the mixture to dissolve the sugar.
• Boil 5 minutes.
• Remove from heat and add washed mint (still on the stem, just stir it all in).
• Set aside for 24 hours.
• Strain the mixture into a jar and discard the mint.
• Chill julep cups or glasses in the freezer before making juleps.
• Fill them with crushed ice.
• Add 1 1/2 teaspoons of mint syrup and 2 ounces of bourbon.
• Garnish with sprigs of mint, if desired.

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.

MINT JULEP - PARTY-SIZE

Steps:

• Bring 3 cups water to a boil in a saucepan and stir in sugar until dissolved. Bring to a boil, reduce heat to medium, and boil the syrup until it becomes clear, about 2 minutes. Remove from heat.
• Stir 1 cup mint leaves into the simple syrup and allow to cool thoroughly. Pour syrup and mint leaves into a container with a lid. Mix in 1 more cup mint leaves, cover, and refrigerate mint syrup at least 4 hours or overnight.
• Pour whiskey and chilled mint syrup into a large cooler or drink dispenser.
• To serve, fill 10-ounce glasses with ice and dispense 2 to 4 ounces mint julep mixture into each glass. Top with ice water and 1 or 2 mint leaves per cocktail and stir.

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:

• 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 CHEESECAKE

Steps:

• To make crust: In a large bowl, combine crushed graham crackers with 4 tablespoons melted butter. Pat the mixture in the bottom and sides of a 9-inch springform pan. Bake at 350 degrees for 10 minutes. Remove and let cool.
• To make filling: Combine cream cheese and sugar in a food processor and mix until smooth. Add the sour cream, eggs, and bourbon; mix well. Add 2 tablespoons melted butter and mix again. Pour the mixture into the cooled crust. Bake at 350 degrees for 1 hour. Cool and refrigerate.
• To make the topping: Combine 3 ounces cream cheese, 4 tablespoons butter and powdered sugar in a food processor and mix well. Add the mint flavoring and food coloring and mix. Spread the mixture onto the baked and cooled cheesecake. Refrigerate.
• Melt the chocolate morsels in the top of a double boiler and add the cream, stirring until the chocolate is melted. Refrigerate, stirring every few minutes, until the mixture is thickened like cream cheese. Spread over the green layer and refrigerate until set.

MINT JULEP SWEET TEA

Steps:

• Combine first 3 ingredients in a 2 quart pitcher. Press mint leaves against sides of pitcher with back of spoon to release flavors. Stir in tea and bourbon. Serve over crushed ice. Garnish with mint leaves.