How To Make a Whole Pitcher of Mint Juleps Recipe Mint julep recipe

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Pour the simple syrup on top of the mint. Muddle the mint leaves and simple syrup together to release natural oils from the mint. Pour the bourbon on top of the mint-syrup mixture. Add the finely crushed ice, and stir until the exterior of your glass is frosty. Garnish with a mint sprig, and enjoy immediately.

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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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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.

How To Make a Whole Pitcher of Mint Juleps Recipe Mint julep recipe

Place a tall glass in the freezer until frosted. Mix water and sugar together in the frosted glass until sugar is dissolved. Twist mint leaves to release the scent and flavor from each leaf; add to glass. Fill the glass 1/4-full with bourbon; add ice. Garnish the glass with mint leaf.

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Directions. In a mint julep cup or thick glass, mix the sugar with 1 teaspoon water until the sugar is dissolved, about 1 minute. Clap the 6 mint leaves in your palms to release the herb's oils, then add them to the simple syrup. Pack the glass with crushed ice and top with the bourbon. Serve garnished with the mint sprigs.

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Steps to Make It. Gather the ingredients. Place 4 to 5 fresh mint sprig leaves and 2 sugar cubes, or 1/2 ounce simple syrup into a julep cup, collins glass, or double old-fashioned glass. Muddle well to dissolve the sugar and release the oil and aroma of the mint. Add 2 1/2 ounces bourbon whisky.

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Bring a 1:1 ratio of sugar and water to a boil. Simmer for ten minutes, dissolving the sugar, then remove from the heat. For every cup of water, add one bunch of mint. Steep for twenty minutes, strain, and refrigerate. MINT JULEP Recipe. 2 oz bourbon. 1 oz mint simple syrup. 2 oz soda water. MINT JULEP Ratio.

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Dissolve sugar: In a small saucepan, combine the water and sugar. Simmer over low heat until the sugar has dissolved. Remove from the heat and let cool. Once cooled, add the peppermint extract and 1-2 drops of green food coloring to finish making your homemade crème de menthe syrup.

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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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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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1 In a small saucepan combine sugar and water and simmer over medium heat, or until sugar is completely dissolved. 2 Remove from heat and submerge half of the mint into the sugar water. Let stand at least 1 hour, or preferably overnight. 3 When ready, strain mixture over a large pitcher, stir together mint simple syrup and bourbon adding in.

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I like to leave the mint leaves in the syrup. To make the cocktail, muddle the mint leaves well in the bottom of a glass cocktail pitcher or large glass. Add the bourbon and mint syrup and muddle again. Add a handful of ice cubes to the pitcher and stir for 20-30 seconds*. Immediately pour the drink, straining out the muddled mint, into a julep.

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To make the simple syrup: -Bring the water and sugar to a boil over medium heat. Reduce heat to medium and cook and stir until the liquid reduces and thickens slightly (approximately 3-4 minutes). Cool completely.

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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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Instructions. Place the mint leaves in the bottom of a sturdy old-fashioned or rocks glass. Muddle them until the leaves are dark, fragrant and broken down, about 30 seconds. Add the maple syrup and bourbon. Fill the glass with crushed ice and stir the drink for a few seconds.

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1 / 5. 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.