Virgin Mint Julep Recipes

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:

• 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:

• 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:

• Combine the sugar and water in a 3 quart saucepan. Stir the contents until the sugar is dissolved.
• Stir in lime and lemonade concentrate next. Continue stirring and bring to boil just below the boiling point (210 degrees.) DO NOT BOIL!
• Remove pan from heat and chill. Once chilled, add a ratio of 1 part syrup to 5 parts chilled water.
• Transfer beverage to pitcher and enjoy!
• Garnish each serving with mint leaves, lime slice and a maraschino cherry.
• Sorry, the yield is estimated.

Steps:

• In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.
• Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.

Steps:

• 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.

Steps:

• 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.

Steps:

• Dissolve sugar in hot water in a 1-cup measure; let cool slightly.
• Combine ice, kiwis, limeade, mint, the sugar mixture and bourbon, if using, in a blender.
• Blend until smooth.
• Serve immediately.

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.