Julep Style Lemonade Recipes

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DISNEYLAND'S MINT JULEP COPYCAT (ALCOHOL FREE)



Disneyland's Mint Julep Copycat (Alcohol Free) image

Provided by Six Sisters Stuff

Number Of Ingredients 9

1 cup sugar
3 tsp lime juice concentrate
3 cups club soda
4 Tbsp creme de menthe syrup (not liqueur) OR 3 drops mint concentrate and 2 Tbsp water
6 oz thawed lemonade concentrate
mint leaves
pineapple slices
maraschino cherries
toothpicks

Steps:

  • In a saucepan mix sugar and soda over medium heat until sugar is dissolved.
  • Add lime juice and lemonade and bring mixture to a boil.
  • Once boiling, remove from heat and add crem de menthe syrup.
  • Chill in fridge 30 minutes to an hour
  • For a 2 cup serving, mix 1/2 cup mixture with 1 1/2 cups of water.
  • Serve with cherries and pineapple slices on toothpick and mint leaves.
  • Enjoy!

HENRY CLAY'S SOUTHERN MINT JULEP



Henry Clay's Southern Mint Julep image

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

12 fresh red-stemmed mint leaves
1 teaspoon sugar
2 ounces bourbon
Cracked ice
1 bunch mint
Fresh water
Carbonated water
Lemon zest
Powdered sugar

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.

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