Herby Julep Recipes
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.
HENRY CLAY'S SOUTHERN MINT JULEP
In an age devoted to convenience and speed, the julep throws up some major hurdles. Although it contains only three ingredients -- sugar, bourbon and mint -- it requires time and patience to make. The drink requires large quantities of crushed ice. To lay the foundation for the drink, it is first necessary to muddle the sugar with a little bourbon and a few mint leaves. It should be served with two straws and garnished with a nice bush of mint, sprinkled with a little powdered sugar, please. And of course, you'll want to serve your juleps in a silver or pewter mug.
Provided by William Grimes
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a tall crystal tumbler, gently bruise the 12 mint leaves, and muddle with sugar and a dash of bourbon.
- Fill the glass halfway with cracked ice, and agitate with a spoon.
- Pack the rest of the glass with ice and fill with the rest of the bourbon and equal parts fresh water and carbonated water.
- Garnish with mint sprig. Twist a lemon zest over the leaves, and dust with powdered sugar. Serve with two short straws.
KENTUCKY DERBY MINT JULEPS
This is a real julep, the now classic julep first served to Derby guests in 1875 by Col. Meriwether Lewis Clark Jr., the founder of Churchill Downs. Now, as then, it is made with just four ingredients: finely crushed ice, a little sugar water, fresh spearmint and fine, aged, 90-proof straight Kentucky bourbon.
Provided by Suzanne Hamlin
Time 12h5m
Yield Up to 20 juleps
Number Of Ingredients 7
Steps:
- The day before serving, or even earlier, put the julep cups in the freezer. Put the water and sugar in a small saucepan, bring to a boil without stirring, and boil for 2 minutes, or until sugar is completely dissolved.
- Put the mint leaves in a glass jar or cup, pour the slightly cooled syrup over them, let cool, then cover and refrigerate for 12 hours or longer. When ready to use, strain out the mint leaves.
- Half an hour before serving, pack the julep cups tightly up to the rim with crushed ice and return them to the freezer.
- For each julep pour 3 ounces of bourbon over the ice, followed by two teaspoons of mint syrup. Do not stir or agitate. Use a cloth to hold each cup by the rim so as not to disturb the frost. Use a short straw or a chopstick to make a hole in the ice on the side of the cup and insert a sprig of mint. Serve immediately, preferably on a silver tray.
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- Place mint leaves and syrup in a chilled julep cup, and muddle. Pack cup tightly with crushed ice; add bourbon and mint sprig.
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