MINT JULEPS
Sit on the front porch in your rocking chair on a sultry afternoon and sip on one or two of these. The proper way to serve a mint julep is in a frozen silver goblet, but you can use glasses instead--just use the most elegant ones you have! You can make the syrup ahead of time and store it in the refrigerator for whenever the julep mood strikes you.
Provided by jenn
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 25m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 473 calories, Carbohydrate 50.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 50 g
MINT JULEP
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.
MINT JULEP COCKTAIL
The Mint Julep deserves to be enjoyed all summer long, so do yourself a favor and try this refreshing classic cocktail before and after the Kentucky Derby.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 3.4 g, Protein 0.1 g, Sodium 8.3 mg
KENTUCKY MINT JULEP
Steps:
- First, make the simple syrup by heating the water. Whisk in sugar and heat until sugar is dissolved.
- Remove from heat.
- Add mint and let the mixture steep for 20 to 30 minutes.
- Add cracked or crushed ice to Julep tumbler or glass.
- Add 1 1/2 ounces of Kentucky Bourbon.
- Add 2 1/2 teaspoons syrup, or to taste. Stir lightly.
- Garnish with fresh mint leaf and serve with a straw.
MINT JULEP CUPCAKES
Inspired by the bourbon-based cocktail popular in the South, these boozy and minty cupcakes are a perfect way to celebrate derby day. For an extra punch of bourbon, brush some on the tops of the freshly baked cupcakes.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- For the vanilla-bourbon cupcakes: Position a rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Whisk together the flour, baking powder and salt in a medium bowl. Split the vanilla bean lengthwise with a paring knife, and scrape down the length with the back of the knife to remove the seeds. Add the seeds and granulated sugar to the bowl of a stand mixer, and beat on medium-high speed for 1 minute. Slowly add the butter, and beat until pale and fluffy, about 5 minutes. While continuing to beat, add the eggs 1 at a time, scraping down the bowl with a spatula as needed. Add the bourbon, and reduce the mixer speed to medium-low (the mixture will look curdled, but that's OK). Beating after each addition until just combined, add in 1/3 of the flour mixture, 1/2 the milk, 1/2 the remaining flour mixture, the remaining milk, then the remaining flour mixture. Divide the batter evenly among the liners in the prepared tin. Clean the mixer bowl and paddle attachment.
- Bake the cupcakes until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating halfway through. Cool the cupcakes in the tin on a wire rack for 5 minutes. While they are still warm, brush the tops with the remaining 2 tablespoons bourbon if desired. Transfer them to the rack to cool completely.
- For the minty frosting: Mix the butter, sugar and salt in the bowl of the stand mixer fitted with the paddle attachment on low speed until the sugar has been incorporated, about 2 minutes. Add the liqueur and peppermint extract, and mix on medium-high until smooth. Add the half-and-half, and beat until incorporated. Refrigerate the frosting for about 15 minutes to firm up.
- Pipe the frosting onto the cupcakes with a pastry bag fitted with a 1/2-inch plain round tip or a plastic bag with a tip cut off, using all the frosting. Decorate with mint sprigs and sanding sugar.
MINT JULEP
Whisky cocktails don't come much more refreshing than a mint julep. Serve over mounds of crushed ice and top with freshly picked garden mint
Provided by Alice Lascelles
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 187 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar
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- No One Drinks Mint Juleps in the South These Days. The exception: during the Kentucky Derby. Over the course of two days at Churchill Downs, Moss estimates, more than 120,000 Mint Juleps are served, “which I suspect exceeds the total number of Juleps served anywhere else in the South during the entire rest of the year.”
- The Earliest Juleps Didn’t Include Bourbon or Mint—Just Rum, Water and Sugar. Around 1800, mint slipped into the equation. Many antebellum Juleps were made with cognac or other French brandies.
- Juleps and Similar Libations Were Called Antifogmatics and Were Often Consumed in the Morning. American author Samuel Goodrich explains that “in the Southern states, where the ague is so common and troublesome a malady, where fogs are frequent and dews heavy, it has grown the custom to fortify the body from attacks of the disease, by means of Juleps, or what are called antifogmatics.”
- When Crushed Ice Was Added, the Drink Became Known As the Hailstorm Julep. That was sometime around 1830, when ice still was hard to procure, often transported from Boston or other Northern climes and protected in icehouses.
- Mint Juleps Weren’t Served on the Verandas of Big Plantation Houses Out in the Country. Scratch your Scarlett O’Hara fantasies. “The Mint Julep was a city concoction, one of the fancy drinks associated with the great hotel bars of Southern cities,” such as the Ballard House hotel in Richmond and the Saint Charles Hotel in New Orleans, Moss asserts.
- The Drink Was First Mentioned in Print in 1803. According to John Davis’ 1803 book “Travels of Four and a Half Years in the United States of America,” a mint julep was said to be a “dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning.”
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- In a medium saucepan stir together sugar and water. Heat and stir over medium heat until sugar dissolves. Remove from heat. Stir in 1 cup mint. Let stand for 1 hour; remove and discard mint. Transfer syrup to a small bowl; cover and chill several hours or overnight.
- To serve, in a pitcher stir together the syrup and bourbon. Stir in sparkling water. Serve over ice with fresh mint sprigs.
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