Yield 1 cocktail Number Of Ingredients 9 Steps:
Make the Mint Simple Syrup: Combine mint, sugar, and 1 cup water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, 5 minutes. Let cool to room temperature. Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a heatproof container and chill at least 25 minutes. Make the cocktail: Using your hands, lightly slap mint leaves, being careful not to bruise them, and place in a julep cup. Add 1/3 cup ice, then 2 tsp. Mint Simple Syrup. Pack another 1/3 cup ice on top. Add 1 oz. bourbon and stir. Add another 1/3 cup ice and remaining 1/2 oz. bourbon. Top with remaining 1 cup ice, tightly packing into a dome. Insert a straw into ice and garnish with mint sprigs. Do Ahead The Mint Simple Syrup can be made up to 5 days in advance and stored in the refrigerator.
Time 35m Yield about 2 quarts, 8 servings Number Of Ingredients 7 Steps:
Combine the sugar and water in a small saucepan and simmer until the sugar dissolves. Remove from the heat and add the mint leaves. Allow to steep until cooled. Once cooled, strain out the leaves. Combine half of the mint syrup, 4 cups ice, and 1 cup bourbon in a blender. Blend until smooth. Pour into a pitcher. Repeat with the remaining ingredients. Rub the rims of julep cups, if available, or wide-mouthed, long-stemmed glasses with orange slices and dip the rims in sugar, then fill with the frozen mint juleps. Garnish each with an orange slice and mint sprig and serve immediately.
Time 5m Yield 1 serving(s) Number Of Ingredients 6 Steps:
Place mint leaves, bourbon, simple syrup and lemon juice into a blender and pulse for just a second or two. Add 3/4 cup of crushed ice and blend until slushy. Pour into a chilled, large old-fashioned glass or large goblet and garnish with mint sprig.
Time 12h18m Yield 6 servings Number Of Ingredients 5 Steps:
Combine the bourbon and spearmint in a large pitcher, cover and chill for at least 12 hours. Remove the zest from the lemon in strips with a vegetable peeler and cut away any white pith (the pith imparts a bitter flavor). In a small saucepan over moderately-low heat, combine the zest, 1/2 cup water and the sugar. Bring up to boil and cook until the liquid gets all syrupy, about 8 minutes. Remove from the heat and let steep 30 minutes. Remove the zest and add the juice from the lemon. Pour half the mint-infused bourbon, half the lemon syrup and enough ice to reach up to the top of the blender and puree until smooth. Carefully divide it among 3 goblets and repeat with the remaining ingredients. Garnish each with a sprig of mint and enjoy! What Makes This Recipe Really Sing: Really try and find fresh spearmint leaves. The flavor is so different from regular mint leaves that you normally use. BYOC: How about a Maraschino cherry? They are such a fun throwback garnish.
