Herby Julep Recipes
HERBY JULEP
I know that a mint julep has nothing to do with Christmas, but I love serving a drink like this, with all of the crushed ice and herbs, right before or during a big holiday meal. This drink winds up being boozy but also refreshing and fun. We always had wine when I was growing up and I love that about the holidays but a signature cocktail that departs from the norm is a great way to shake things up.
Provided by Alex Guarnaschelli
Categories beverage
Time 1h25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring 4 cups water to a boil. Stir in the sugar and cook for about 5 minutes. Add the tea bags and mint, then remove from the heat and steep for 10 minutes. Strain the mixture and discard the tea bags and mint. Cool for about 1 hour, and then stir in the lemon juice.
- Fill 8 smallish glasses (or classic julep cups) with crushed ice and muddle in a few leaves basil and mint in each glass, bruising the herbs and mixing them with the ice. Add a squeeze from the limes to each glass, then pour about 3 1/2 ounces of the cooled syrup and about 2 1/2 ounces of the bourbon per glass. Add a straw and enjoy.
PRESCRIPTION JULEP #2
An evolution of the nineteenth-century Prescription Julep (that showcased cognac as the base, accompanied by rye whiskey), this rendition spins it out a few steps further. Bold, boozy, aromatic and complex.
Provided by Food Network
Categories beverage
Time 40m
Yield 1 drink
Number Of Ingredients 10
Steps:
- Combine the bourbon and mint leaves in the bottom of a julep cup. Gently muddle to release the mint oils. Add the cognac, rum, Pineapple Syrup, Peychaud's bitters and Angostura bitters and stir in the julep cup. Fill completely with crushed ice. Garnish with mint sprigs and blackberries, then add a straw.
- Put the sugar and pineapple chunks in a saucepan with 1 cup water. Bring to a boil, lower to a simmer and simmer for 20 minutes. Let the syrup cool, then strain out the pineapple.
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