I was never into drinking bourbon, whiskey or other hard liquor, but as of late I have grown a bit fond of them (maybe it’s my maturing age). I found this recipe on Fine Cooking magazine so I decided to try. Plus, we just can’t seem to get rid of the ever growing jungle to mints in our yard. No matter how much we pluck them out from the ground, they keep on coming back!!
I guess we can thank the Kentuckians for concocting this drink – what a perfect way to watch Kentucky Derby as they sipped this wonderful cocktail! There are many variations to this drink so just keep in mind that the recipe shown here is just one of those many variations!
For this, it gives the recipe for 14 cocktails. We’ll just make the syrup for 14 servings and tackle making just one cocktail, ok.
For The Syrup:
25 fresh spearmint or apple mint leaves
3/4 cup granulated sugar
3/4 cup water
In a small saucepan, stir the mint with the sugar and water, crushing the mint lightly with the spoon. Bring to a boil over medium-high heat and boil for 1 minute.
Remove from the heat and let cool in the pan, about 30 minutes.
Strain into a small container. Use immediately to make the cocktails or chill for up to 2 weeks.
For the Juleps:
3-1/2 quarts crushed ice
3-1/2 cups bourbon
14 thin lemon slices
14 springs fresh spearmint.
So, for each cocktail: have a chilled 8-10ounce cocktail or wineglass ready. In a cocktail shaker, combine 1 Tablespoon mint syrup with 1 cup ice, 1/4 cup bourbon, and a lemon slice. Shake for 30 seconds; pour into the chilled glass. Garnish with a mint sprig.
I usually don’t like to put additional ice in my cocktail glass so I’m drinking as it is right out of the shaker. I’m not sure if you’ll like this if you’re not a bourbon or whiskey drinker, but it hits the spot for me