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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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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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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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Classic mint Julep recipes with and without alcohol. Try this refreshing homemade cocktail.. In a large pitcher mix lemon juice-mint mixture, ginger ale, and ice. Stir vigorously until the pitcher is frosted and serve. Nutrition. Serving: 1 drink | Calories: 115 kcal | Carbohydrates: 24 g | Sodium: 15 mg | Sugar: 22 g.

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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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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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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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In a small saucepan, bring equal parts of sugar and water to a simmer on the stovetop, stirring occasionally. Once all the sugar has dissolved, remove it from the heat and cool completely. Store the simple syrup in the refrigerator in a jar with a tight-fitting lid for up to 4 weeks. *Note - a coconut palm sugar simple syrup will be very dark.

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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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Mint Juleps in a Pitcher, a recipe from The Kitchn. Join Our Community Discover new recipes, share them with family & friends, and build your own curated collections from over 300k ideas.

Mint Julep (classic Kentucky Derby cocktail) The Chunky Chef

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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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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Directions. Add sugar and water to a large saucepan. Bring the mix to a boil, stirring occasionally. Cool for 5 minutes, then pour mixture into a large pitcher. Add the creme de menthe syrup and.

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Step five. About 10 minutes before you're ready to serve, take the pitcher out, add ice and the remaining mint. Contributed by Supercall. Whether you're throwing a Kentucky Derby party or just.

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This recipe makes enough to fill 8 mint julep cups or 1 pitcher. Set aside 1/3 of the mint leaves. Take the remaining 2/3 of the leaves (1.5 ounces) and roughly chop. You should end up with around 2 cups chopped mint. Place in a saucepan along with the sugar and water. Whisk over medium heat and bring to a simmer, dissolving the sugar.

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3 cups loosely packed mint leaves 2 cups bourbon Ice cubes or crushed ice Tools: strainer, pitcher Glass: julep or Old Fashioned Garnish: fresh mint sprig. Combine the water and sugar in a saucepan over medium heat; stir until the sugar dissolves. Add the mint and bring to a boil. Remove from the heat, cover and steep for at least 30 minutes.