Mint Julep Sauce 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.

CLASSIC BOURBON MINT JULEP

Steps:

• Gather the ingredients.
• Place the mint leaves and sugar or 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 the bourbon.
• Fill the glass with crushed ice and stir well until the glass becomes frosty.
• Garnish with a mint sprig. Serve with a straw and enjoy.

MINT JULEP

Steps:

• Put the mint leaves and the sugar in the bottom of a tall glass. With the handle of a wooden spoon, crush and mash the leaves to extract the flavor. Fill the glass with crushed (not cubed) ice. Pour in the bourbon. Top with a splash of simple syrup.
• With a long-handled spoon, jiggle (not stir) to chill and mix. Garnish with a sprig of mint. Sip.
• Put the mint leaves and the sugar in the bottom of a tall glass. With the handle of a wooden spoon, crush and mash the leaves to extract the flavor. Fill the glass with crushed (not cubed) ice. Pour in the bourbon. Top with a splash of simple syrup.
• With a long-handled spoon, jiggle (not stir) to chill and mix. Garnish with a sprig of mint. Sip.
• Combine sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until sugar is dissolved, about 2 minutes. Remove from the heat and cool completely.
• Combine sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until sugar is dissolved, about 2 minutes. Remove from the heat and cool completely.

MINT JULEP SAUCE

Steps:

• Melt the butter in a saucepan over medium heat; cook the shallot in the melted butter until softened, about 5 minutes. Pour the vinegar, water, and 3 tablespoons of the bourbon into the saucepan; stir the mint and sugar into the liquid until the sugar is dissolved. Increase the heat to high and bring to a boil; immediately remove from heat and allow the mixture to steep for about 15 minutes. Strain through a fine mesh strainer. Stir 1 tablespoon bourbon into the sauce to finish.

MINT JULEPS

Steps:

• Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
• Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

MINT JULEP FRUIT SALSA

Steps:

• Preheat the oven to 350 degrees F.
• Combine the sugar and cardamom in a small bowl. Spray the tops of the tortillas with cooking spray and sprinkle with the cardamom sugar. Cut each tortilla into 10 to 12 wedges and place on a cookie sheet in a single layer. Bake until crispy and golden, about 12 minutes. Remove from the oven and let cool.
• Meanwhile, make the salsa by combining the apples, pear, lime juice and preserves in a medium bowl. Fold in the strawberries, raspberries and bourbon. Cover and chill in the refrigerator for an hour to allow all the flavors to marry.
• Before serving, garnish the salsa with the mint. Serve with the tortilla chips.

TRADITIONAL MINT JULEP

Steps:

• To make the mint simple syrup, add the water and the sugar to a small saucepan and boil for 1 to 2 minutes stirring until sugar is dissolved. Muddle mint slightly to release natural oils, stir it into the syrup mixture. Set aside to cool for about 10 minutes.
• Fill an 8-oz glass with crushed ice. Pour in the whisky and give it a good stir. Then top with the mint syrup and a few sprigs of fresh mint.
• Enjoy slowly (and responsibly).

MINT JULEP

Steps:

• For syrup, combine the sugar, water and chopped mint in a large saucepan. Bring to a boil over medium heat; cook until sugar is dissolved, stirring occasionally. Remove from the heat; cool to room temperature. , Line a mesh strainer with a double layer of cheesecloth or a coffee filter. Strain syrup; discard mint. Cover and refrigerate syrup for at least 2 hours or until chilled., For each serving, place ice in a metal julep cup or rocks glass. Pour 1/4 cup mint syrup and bourbon into the glass; stir until mixture is well chilled. Garnish with mint sprig.

MARK BITTMAN'S MINT JULEP

Steps:

• Muddle mint leaves and the simple syrup in a glass, then add the ice and whiskey. Garnish: lots of fresh mint.

VANILLA BEAN MINT JULEP RECIPE BY TASTY

Steps:

• Vanilla Mint Simple Syrup:
• Slice vanilla bean down the center and scrape out the black seeds.
• Add seeds and husks to small sauce pot.
• Add water, sugar, and torn mint leaves. Bring to a light simmer, whisking occasionally.
• Let simmer for 10 minutes, then remove from heat and let cool. Strain syrup.
• Julep:
• Place mint leaves in a cocktail shaker. Crush leaves with a muddler.
• Add Crown Royal Vanilla, simple syrup, lime juice, and a handful of ice cubes. Shake well.
• Strain into two highball glasses filled with crushed ice. Garnish with mint sprigs.
• Enjoy!

MINT JULEP

Steps:

• Stir together sugar and water in a mint julep cup (or 8-ounce glass) until sugar dissolves. Add mint, and muddle gently using a muddler or a wooden spoon. Fill with crushed ice, and add bourbon. Stir until outside of cup is frosted. Garnish with mint sprigs.

MINT JULEP

Steps:

• Fill an 8- to 10-ounce glass with crushed ice (1 cup). Add mint, syrup, and bourbon and bruise mint with back of a spoon.