owl.
Cover the mint with powdered sugar and just
eat.
Stir 1 cup mint leaves into the simple syrup
rinse mint and discard stems.
Mix sugar, water, and juice in medium bowl.
Stir in mint leaves.
Let stand 30 minutes.
Fill large pitcher with ice.
Strain liquid over ice.
Add ginger ale and lemon slices.
Serve in tall glasses with lemon slices to garnish.
5 minutes.
Bruise 6 mint leaves to release the oil
Combine water and sugar in medium saucepan; bring to boil. Reduce heat.
Cook 10 minutes.
Reduce heat to low; add chopped mint.
Simmer 30 minutes.
Let syrup stand overnight; strain. Fill julep cup (12 ounces) with crushed ice.
Combine bourbon and mint syrup.
Pour over ice.
Garnish with fresh mint.
Serve with straw.
Made every Derby Day since 1950.
To make the Mint Simple Syrup, bring the sugar
Bring sugar and water to a rolling boil.
Cool and refrigerate in a jar with a lid.
Take a sprig of mint; place in bottom of the julep cup.
Add crushed ice to the top of the glass and bruise mint leaves.
Pour in simple syrup, leaving room to add 1 or more ounces of bourbon.
Garnish with a sprig of mint and a straw.
reme de menthe liqueur (or mint extract); let cool for 10
Pull off bottom leaves of long stemmed mint.
Crush and drop in pitcher.
Add bourbon.
Meanwhile, mix sugar and water syrup making a thick consistency; add lemon juice.
Use 2 teaspoons syrup for each ounce of whiskey.
Stir as you go.
When right taste, pour 2 to 3 ounces in bottom of each glass and pack tightly with crushed ice.
Stir vigorously until glass is frosted.
Sprig mint, pinching mint to make smell good!
Then, sit back, relax and sip on your \"Julep\" while you bet on the horse of your choice!
Good Luck!
tir in 1/2 c mint chocolate chips and 1/2
Dissolve sugar in the bourbon.
Crush mint against the inside of 10 ounce glass.
Pack glass with crushed ice, add sweetened bourbon, stir, top with mint.
Relax and enjoy.
Crush mint leaves with a wooden spoon in the bottom of a glass. Add bourbon and maple syrup. Fill the glass with ice, pour lemonade over the top to fill the glass, and stir. Garnish with mint sprig and lemon wedge.
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.
nd mix well. Add the mint flavoring and food coloring and
Place mint in blender; add water and sugar.
Blend until leaves disappear, add ice and bourbon; blend a few seconds.
Pour into frosted glass or julep cup which has been filled with finely chopped ice.
Stir and decorate with a sprig of mint.
Serves 1.
Note: Serve with a short straw that is no taller than the mint, so one enjoys the aroma as well as the taste.
Boil water and sugar for 5 minutes, without stirring. Let cool. Pour over loosely filled quart jar of uncrushed mint. Cap and refrigerate 12 to 24 hours. Make 1 julep at a time by filling a chilled julep glass with finely crushed ice. Pour in 1/2 tablespoon mint flavoring syrup and add 2 ounces bourbon.
Chill a julep cup in the freezer for about 5 minutes.
Place mint leaves and simple syrup in the chilled julep cup; mash well with a cocktail muddler. Pour in bourbon and 1/2 cup crushed ice. Stir until chilled and top with remaining 1/2 cup ice.
Garnish with fresh mint.
Crush mint leaves and sugar in a 12-ounce glass.
Fill with cracked ice and bourbon.
Stir until glass frosts.
Decorate with a sprig of mint.
Very old recipe.
Take a double handful of mint leaves and crush them well until bruised.
Drop leaves into a saucepan of boiling water.
Add sugar and let boil until thick syrup if formed.
Pack julep glasses full of crushed ice.
Pour 1 teaspoon of mint syrup over ice.
Add enough whiskey to fill glasses.
Serve with a sprig or mint.
Muddle blackberries and mint in a shaker. Add bourbon, tequila, lime juice, and agave nectar.
Fill shaker with ice. Shake and strain into two julep glasses filled with fresh ice.