Stir until the cup is frosted on the outside. Add the bourbon then pack the glass tightly with crushed ice. Kids at the Derby party? Make them virgin mint juleps by substituting the bourbon with ginger ale, lemonade, iced tea or sparkling water and lemon juice. Steps In a Julep cup or rocks glass, lightly muddle the mint leaves in the simple syrup.
It also gives the sides of the julep cup that wonderful frost.” “Crushed ice is important, as the drink isn’t diluted at all, otherwise, before serving. “The julep is meant to be a slow sipper on a hot day,” explains Joly. You could use regular ice cubes-but it wouldn’t be the same.I like to use an overproof bourbon and let the ice melt to open up the cocktail.” Refrigerate, covered, until cold, at least 2 hours. Strain syrup through a fine mesh strainer discard mint. Cook until sugar is dissolved, stirring occasionally. “The exact ratio of syrup to bourbon is up to your taste. For mint syrup, place sugar, water and chopped mint in a large saucepan bring to a boil over medium heat. Garnish with a plump mint sprig and serve with a straw.
Virgin mint julep recipes free#
“Feel free to use granulated sugar or simple syrup,” says Joly. Instructions Measure and combine simple syrup and mint into a julep cup and muddle.“You only want to release the sweet oils from the leaves.” “When you muddle your mint leaves, gently press and turn the muddler-don’t shred your mint,” advises Joly. (Using a higher-proof bourbon will also keep the ice from melting as quickly.) We’re fans of Bulleit Bourbon and Woodford Reserve. Rate this Juicy Julep (Virgin Mint Julep).
Virgin mint julep recipes full#
It’s the only liquid ingredient, so go with a brand you’ll actually enjoy sipping. Get full Juicy Julep (Virgin Mint Julep) Recipe ingredients, how-to directions, calories and nutrition review. This provides a fun drink for kids instead of a more traditional Shirley Temple.A few key factors can take a mint julep from basic to “another round, please.” Keep these expert tips in mind when you’re making one at home: It reminds me of a snow cone, the fruity, icy cone I used to get from ice cream trucks as a kid. The mint julep happens to be one of my favorites. With all this cooking, a cooling drink seems only fitting. My best results came from braising some cubed-up brisket and stirring in some corn, fava beans and peas to give it that touch of spring. It is traditionally made with whatever meats (beef or pork) and vegetables (lima beans, corn or okra) are available.
And there you have it: a delicious Disneyland-worthy mint julep that’s sure to refresh and delight. For an extra touch of magic, garnish with lemon slices and a sprig of fresh mint.
Burgoo is one of those recipes that can be left open to interpretation. Once you have your fresh mint leaves, simply muddle a few leaves in the bottom of a glass, add crème de menthe syrup and lemonade concentrate, and top with ice. I love fiddling with a version of “burgoo,” a beef and pork stew traditionally served on this day.
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