To make the Mint Simple Syrup, bring the sugar and
br>Stir 1 cup mint leaves into the simple syrup and allow
Place a tall glass in the freezer until frosted.
Mix water and sugar together in the frosted glass until sugar is dissolved. Twist mint leaves to release the scent and flavor from each leaf; add to glass. Fill glass 1/4-full with bourbon; add ice. Garnish glass with a mint leaf.
owl.
Cover the mint with powdered sugar and just
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.
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 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.
You will need 1 (10 ounce) silver julep cup or tall glass.
5 minutes.
Bruise 6 mint leaves to release the oil
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.
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.
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 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.
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.
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.