Mint Juleps Recipes

Steps:

• To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.
• To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.
• To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.
• Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.
• To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.
• When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.

Steps:

• Make mint syrup using 2 cups each sugar and water and 3 bunches mint (see recipe, below). Combine the syrup with 1 1/2 cups bourbon in a pitcher. Refrigerate up to 8 hours. Pour into julep cups packed with crushed ice. Garnish each with a mint sprig and serve with a straw.

Steps:

• Bring 2 cups fresh mint and 1 1/2 cups each sugar and water to a simmer in a saucepan, stirring to dissolve the sugar. Remove from the heat and let steep 1 hour; strain and chill. Combine 3 cups bourbon with 1 to 1 1/2 cups of the mint syrup. Divide among 6 glasses filled with crushed ice; garnish with mint sprigs.

Steps:

• Make the mint syrup: Bring the sugar and 1 cup water to a simmer in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and add the mint sprigs, pressing with a wooden spoon to submerge them. Let cool to room temperature, then remove the mint with a slotted spoon and discard. Refrigerate the syrup until chilled, at least 1 hour. (You will have about 1 1/2 cups syrup; cover and refrigerate up to 2 weeks.)
• Make the drink: Put the mint leaves and 1 ounce of the mint syrup in a small glass or julep cup. Muddle with the handle of a wooden spoon until the leaves start to break apart. Stir in the bourbon. Fill the glass with crushed ice. Garnish with a mint sprig.

Steps:

• Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
• Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

Steps:

• Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint. Serve immediately.

Steps:

• To highball glass or silver Julep cup, add minted simple syrup, then 1 cup crushed ice, bourbon, and splash of water. Add enough of remaining ice to almost fill glass. Stir well and garnish with mint sprig.

Steps:

• To make simple syrup, combine sugar and 1 cup water in a saucepan.
• Place over high heat and bring to a boil, stirring the mixture to dissolve the sugar.
• Boil 5 minutes.
• Remove from heat and add washed mint (still on the stem, just stir it all in).
• Set aside for 24 hours.
• Strain the mixture into a jar and discard the mint.
• Chill julep cups or glasses in the freezer before making juleps.
• Fill them with crushed ice.
• Add 1 1/2 teaspoons of mint syrup and 2 ounces of bourbon.
• Garnish with sprigs of mint, if desired.

Steps:

• Shake the bourbon, mint leaves and sugar syrup with ice and strain into a highball glass or julep tin filled with crushed ice. Churn gently with a long-handled spoon and top with more crushed ice. Garnish and serve.

Steps:

• In julep cup, stir together club soda and sugar until sugar just begins to dissolve. Add mint leaves and, using glass muddler or back of large spoon, gently press leaves into sugar syrup until slightly darkened but not completely crushed. Add whiskey, then fill cup with crushed ice and, using long spoon, stir briefly. Tuck mint sprigs into top of cup and insert short straw.

Steps:

• 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.

Steps:

• Add mint springs to boiling water and let stand five minutes. Strain and add to fruit juices. Cool.
• Just before serving, add red wine to mint/fruit juice mixture. Pour into glasses filled with ice.
• You may want to adjust the wine to mint/fruit juice to your tastes.

Steps:

• In a small bowl, mash together the blackberries, sugar and vanilla and let sit at room temperature until juicy, about 20 minutes.
• Strain the mixture through a sieve into a bowl, pressing against the solids with a rubber spatula; discard the seeds.
• For each drink, place about 3 tablespoons of the blackberry syrup and 8 mint leaves into a cocktail glass and muddle together using the handle of a wooden spoon.
• Fill with crushed ice, 1/4 cup bourbon and a splash of seltzer. Garnish with a mint sprig.

Steps:

• Combine the jelly and 2 cups water in a saucepan and heat, stirring, over low heat until the jelly melts.
• Let cool.
• Add the bourbon, juices and 2 cups water and chill in the refrigerator.
• To serve, pour the juice mixture over ice in a punch bowl.
• Slowly pour in 7-Up, stirring gently.
• Garnish with lime slices and fresh mint leaves, if desired.