eat.
Stir 1 cup mint leaves into the simple syrup
owl.
Cover the mint with powdered sugar and just
To make the Mint Simple Syrup, bring the sugar
5 minutes.
Bruise 6 mint leaves to release the oil
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.
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.
Squeeze lemons and put all ingredients in pan and bring to a boil.
Do not boil.
Remove immediately from burner and steep overnight, if possible.
When cool, strain and refrigerate.
As drink, add 3/4 cup ginger ale to 1/4 cup mixture.
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.
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.
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.
Combine all ingredients except club soda in a shaker half filled with ice. Shake well.
Strain into collins glass. Add club soda and stir gently.
Garnish with a sprig of mint.
Heat water and sugar on medium heat to dissolve sugar.
Add the mint, crushing it as you go to release the oils.
Bring the syrup and mint to a boil.
Remove the pan from the heat and cover it.
Let the mixture steep for 1 hour.
Strain out the mint and squeeze it dry to remove all the syrup.
Add the bourbon and stir gently.
Pour into a clean bottle and chill at least 1 month.
Serve over crushed ice with a sprig of mint for a garnish.
You will need 1 (10 ounce) silver julep cup or tall glass.
tir in 1/2 c mint chocolate chips and 1/2
reme de menthe liqueur (or mint extract); let cool for 10
Place mint leaves, bourbon, simple syrup and lemon juice into a blender and pulse for just a second or two.
Add 3/4 cup of crushed ice and blend until slushy.
Pour into a chilled, large old-fashioned glass or large goblet and garnish with mint sprig.
In blender, combine strawberries, lemonade and chopped mint.
Blend until smooth.
Add ice; blend until smooth.
Pour into glass.
Top with 1/4 cup sparkling water; mix.
Garnish glass with strawberry and mint sprig.
Serve with straws.