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Step 2: Mix the Mint Juleps in bottles. Fresh lemonades in beverage dispensers. Get out an empty liquor bottle and your measuring cups. Convert ounces to cups and pour ingredients in the empty bourbon bottles. If the cocktail has bitters, multiple by 4 (not 8) for the total number of dashes or drops.
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For the mint simple syrup. Mix the 1 cup water with the ½ cup sugar and 2 tablespoons of chopped fresh mint into a small pot. Simmer until sugar has dissolved and mint has been cooked. Let the mixture cool. For the julep: Mix 2 ounces of bourbon and 1 ounce of the mint simple syrup into a glass. Stir, add a mint sprig and fill with crushed ice.
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Steps. 1. To a small saucepan over medium, add the sugar and ¾ cup water. Cook 5 min, until sugar dissolves, stirring gently. Remove from heat. Add 1 bunch mint to pot, making sure mint is submerged in simple syrup. Let steep for at least 1 hour. Strain simple syrup into a resealable jar. Discard used mint leaves.
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Instructions. Make mint simple syrup: Bring the water and sugar to a boil in a small saucepan. Stir until the sugar dissolves. Submerge 1 cup tightly packed mint leaves in the liquid. Remove the pan from the heat, cover, and infuse for 1 hour. Strain the syrup through a fine-mesh strainer into a clean, lidded jar.
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Place water and sugar in a saucepan. Bring to a boil and then turn to low and let simmer for 10 minutes to dissolve the sugar. Turn heat off and let cool for 10 minutes. Once cool, transfer to an airtight container and chill. Storage: Store simple syrup in an air-tight container in the fridge for up to 10 days. Try it!
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First, combine a cup water and a cup sugar in a small saucepan and bring the mixture to a boil. Let the sugar dissolve completely. Remove the pan from the heat and add one cup of mint leaves.
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Instructions. Prepare the simple syrup ahead of time. In a glass, add the mint leaves. Tear any large leaves in half. Pour in your simple syrup. Muddle the leaves in the glass to release the mint flavor. The muddling takes a good 2-3 minutes. Fill the glass with the crushed ice almost to the top.
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Directions. Place sugar and water at the bottom of a julep cup or tall glass and stir until sugar is dissolved. (You can also speed up the process by using simple syrup.) Add mint leaves and gently bruise with a wooden muddler or a wooden spoon. Take care not to overwork the mint, but swab the sides of the glass with the mint's aromatic oils.
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Add the remaining bourbon. This dilutes the ice a little to keep this strong drink from being overbearing. (Some people add a splash of water, but it's not needed if you pour the bourbon over the ice.) Pack on some more ice on top. Garnish with a sprig of mint.
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Bourbon Choice. My julep history has run the full gamut—from inexpensive blends to single barrel bourbons. For our recipe, we tried wheated bourbons, but found that a bourbon with rye as the.
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Add mint leaves to a large pitcher; crush leaves with a wooden spoon or cocktail muddler to release the oils and aromas. To pitcher, add 1 cup mint simple syrup and the bourbon, stirring to combine. Add more simple syrup to taste, if desired. Chill until ready to serve. To serve, fill julep cups or lowball glasses with crushed ice.
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Place mint and ¼ ounce simple syrup in julep cup or 8- to 10-ounce old-fashioned glass and gently crush leaves with a wooden muddler, working them up sides of glass. Step 2. Loosely pack glass with finely crushed ice, then add bourbon. Drizzle remaining simple syrup on top and garnish with mint sprig lightly dusted with sugar, if desired.
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Preparation. 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.
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Muddle the mint leaves: Place the mint leaves in a cocktail glass. Add the simple syrup. Either steep the leaves for 10 minutes or use a muddler or a wooden spoon to muddle the leaves and syrup. Make the mint julep: Add bourbon, fill the glass with ice and stir. Garnish with fresh mint, if desired.
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Combine the sugar and 2 cups water in a saucepan and bring to a simmer over medium heat. Remove from the heat and submerge 3 bunches of mint. Let stand at least 1 hour, or preferably overnight.
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Step-by-step instructions. In a silver julep cup or tall glass, combine sugar and water and stir until the sugar dissolves. Add fresh mint leaves and muddle in the bottom of the glass (do not strain). Fill half the glass with ice. Pour in 2 oz bourbon and stir to combine. Top with more ice and stir until the glass is frosty.