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.
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.
To make the Mint Simple Syrup, bring the sugar and water
Place 6 mint leaves in a tall 12 ounce glass.
Add simple syrup.
Muddle mint leaves.
Add 1 ounce bourbon.
Fill glass with ice (crushed).
Add remaining.
Stir.
Garnish with mint sprig. You may use green food coloring, 1 to 2 drops.
Muddle simple syrup and mint leaves together in a large glass; add ice. Pour in peach-flavored bourbon liqueur, peach schnapps, club soda, and sweet tea. Stir well.
Muddle mint, blueberries, and simple syrup in a cocktail shaker.
Add ice, rum and lime juice and shake vigorously.
Strain into an ice filled glass and top off with club soda. You may add up to 2 oz of club soda as you like.
SIMPLE SYRUP:
Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
SPARKLER:
Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
NON-ALCOHOLIC VERSIONS:
Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.
Simple syrup: combine the water and sugar
o medium, and boil the syrup until it becomes clear, about
Lemongrass-Ginger Simple Syrup:
Trim the lemongrass stalks
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.
In a medium saucepan add the water, sugar and mint leaves and bring to a boil. Once the sugar has dissolved, turn off the heat and let the simple syrup cool.
Remove the rind from the watermelong and cut the watermelon into chunks.
In a blender add the watermelon, lime juice, mint leaves and cooled simple syrup. Puree it all together.
Pour the mixture into a baking dish and freeze for at least 8 hours.
Once frozen, take a fork and scrape the frozen mixture to create the granita texture.
Serve and enjoy!
You will need 1 (10 ounce) silver julep cup or tall glass.
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
In a sturdy double scotch glass pulverize mint leaves and sugar to release oils.
Add ice and rum, stir gently.
Add syrup (and creme de menthe if you are using it).
Garnish with a couple more mint leaves.
Enjoy.
Combine ouzo, lemon juice, simple syrup, honey and mint leaves with some ice into cocktail shaker.
Strain over ice into glass and garnish with fresh mint.
For simple syrup.
Combine 3/4 cup honey with 3/4 cup cold water in small pan.
Bring to boil and stir to dissolve honey.
Once honey is dissolved, remove from pan and let cool completely.
Muddle the lychees, lime and mint in a cocktail shaker.
Add the rum, lychee liqueur, pineapple juice, simple syrup and ice cubes and shake to combine.
Serve in a tall glass, decorated with a sprig of mint.
In a tall glass, muddle mint leaves, simple syrup or lavender syrup, lime juice, blueberries, and rum. Muddle just enough to combine flavors, being careful not to over-muddle.
Fill glass with crushed ice. Top with club soda and stir.
Garnish with 3 blueberries on a toothpick. Serve with a straw.
Mix in a cocktail shaker filled with ice, and shake.) Garnish each with mint.
Cucumber Gin : Steep 1/2 cup diced, peeled cucumber in 1 cup gin 8 hours to 4 days. Strain; store indefinitely in the refrigerator. Easily multiplied.
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Mint Simple Syrup : Heat 1 cup sugar and 1 cup water over medium-high heat, stirring until dissolved. Add 1 cup mint leaves; remove from heat. Cover; steep 30 minutes to 1 hour. Strain; discard mint. Refrigerate up to 2 months.
Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
Add the watermelon and cantaloupe balls to the carved out watermelon half.
Add the vinaigrette to the balls and toss to combine.
Garnish with the mint and basil sprigs and taste.