X Rated Julep Recipes

THE PERFECT MINT JULEP

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.

SOUTHERN BELLE MINT JULEP

Steps:

• Muddle the mint leaves with the bourbon, maple syrup and jalapeno syrup in a tall pint glass or cocktail shaker.
• Fill a mint julep glass with crushed ice. Top the glass or shaker with a cocktail strainer, then pour the bourbon mixture over the ice and top with the lemon-lime soda. Slap the mint sprig to release the oils and add it. Add the jalapeno slices directly to the ice and serve.

MINT JULEPS

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.

CRANBERRY-ROSEMARY JULEP

Steps:

• Muddle the sugar, cranberries and rosemary in a cocktail shaker until crushed and bruised. Add the bourbon and some ice. Shake for 1 minute.
• Empty the contents of the shaker into 2 rocks glasses. Garnish each with an orange twist and a rosemary sprig, if desired.