owl.
Cover the mint with powdered sugar and just
eat.
Stir 1 cup mint leaves into the simple syrup
To make the Mint Simple Syrup, bring the sugar
saucepan. Boil, while stirring, for 5 minutes. Remove from heat
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.
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.
ixture& beat at low speed for 1 minute, then increase to
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.
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.
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.
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.
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.
tir in 1/2 c mint chocolate chips and 1/2
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.
Place sugar and water in a saucepan and boil for 10 minutes. Squeeze juice from lemons and oranges.
Place juices, grated rind and mint in a juice container and add boiled sugar/water mixture. Refrigerate at least 24 hours.
Mix approximately 1 1/2 parts water to 1 part syrup.
Pour over ice in glasses.
Mixture may be kept up to 2 weeks in the refrigerator or may be frozen for later use.
In a small saucepan comine the sugar and the water. Bring to a boil, stirring until the sugar is disolved, and simmer it for 4 minutes. Let the sugar syrup cool.
In a large bowl, stir togehter the sugar syrup, bourbon, minced mint and the fruit, and chill the fruit, covered, stirring it 2 or 3 times, for 2 hours or overnight.
For service, garnish the fruit with the mint sprigs.
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.
mong the cupcake cups. Bake for 15-18 minutes, or until
Bring water and sugar to a boil in a small saucepan. Cook until dissolved, about 1 minute. Turn off heat and add mint sprigs. Steep for 3 minutes as mint syrup cools. Remove and discard mint.
Combine ice, margarita mix, tequila, 1 ounce mint syrup, and bourbon in a blender. Blend until smooth. Pour into 4 glasses.