Best Mint Juleps Recipes

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.

FROZEN DERBY MINT JULEPS

Steps:

• Pour bourbon, lemon juice, simple syrup, and mint leaves into a blender; blend on high until combined. Add ice; blend until juleps have a slushy consistency. Divide among serving glasses.

MINT JULEPS FOR A CROWD

Steps:

• To make simple syrup, combine sugar and 1 cup water in a saucepan.
• Place over high heat and bring to a boil, stirring the mixture to dissolve the sugar.
• Boil 5 minutes.
• Remove from heat and add washed mint (still on the stem, just stir it all in).
• Set aside for 24 hours.
• Strain the mixture into a jar and discard the mint.
• Chill julep cups or glasses in the freezer before making juleps.
• Fill them with crushed ice.
• Add 1 1/2 teaspoons of mint syrup and 2 ounces of bourbon.
• Garnish with sprigs of mint, if desired.

BLACKBERRY MINT JULEPS

Steps:

• In a small bowl, mash together the blackberries, sugar and vanilla and let sit at room temperature until juicy, about 20 minutes.
• Strain the mixture through a sieve into a bowl, pressing against the solids with a rubber spatula; discard the seeds.
• For each drink, place about 3 tablespoons of the blackberry syrup and 8 mint leaves into a cocktail glass and muddle together using the handle of a wooden spoon.
• Fill with crushed ice, 1/4 cup bourbon and a splash of seltzer. Garnish with a mint sprig.

MINT JULEPS

Steps:

• Make mint syrup using 2 cups each sugar and water and 3 bunches mint (see recipe, below). Combine the syrup with 1 1/2 cups bourbon in a pitcher. Refrigerate up to 8 hours. Pour into julep cups packed with crushed ice. Garnish each with a mint sprig and serve with a straw.

FRESH MINT TEA JULEPS

Steps:

• Make Tea:
• Bring water, mint, and sugar to a boil in a 4-to 5-quart saucepan, stirring until sugar has dissolved, then simmer, uncovered, 15 minutes. Cool completely, about 1 hour. Strain through a sieve into a large pitcher, pressing on and then discarding mint.
• Make cocktails:
• Fill 8 (8-ounces) glasses halfway with ice. Add 2 tablespoons bourbon to each glass, then top off with mint tea.

FROZEN LEMON MINT JULEPS

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.

BLACKBERRY MINT JULEPS

Steps:

• In blender, place 1 pint blackberries, the sugar and bourbon. Cover; blend on high speed until blackberries are pureed. Add ice. Cover; blend 30 to 60 seconds longer or until ice is crushed. Add mint leaves. Cover; blend until mint is finely chopped and mixture is well blended.
• Pour into 4 glasses. Garnish each with 1 mint sprig and additional berries. Serve immediately.

KENTUCKY DERBY MINT JULEPS

Steps:

• The day before serving, or even earlier, put the julep cups in the freezer. Put the water and sugar in a small saucepan, bring to a boil without stirring, and boil for 2 minutes, or until sugar is completely dissolved.
• Put the mint leaves in a glass jar or cup, pour the slightly cooled syrup over them, let cool, then cover and refrigerate for 12 hours or longer. When ready to use, strain out the mint leaves.
• Half an hour before serving, pack the julep cups tightly up to the rim with crushed ice and return them to the freezer.
• For each julep pour 3 ounces of bourbon over the ice, followed by two teaspoons of mint syrup. Do not stir or agitate. Use a cloth to hold each cup by the rim so as not to disturb the frost. Use a short straw or a chopstick to make a hole in the ice on the side of the cup and insert a sprig of mint. Serve immediately, preferably on a silver tray.

SPARKLING MINT & LEMON JULEPS

Steps:

• Put the sugar and lemon juice in a small pan and heat gently to dissolve the sugar. Simmer for 2 minutes to make a syrup. Remove from the heat and leave to cool. This can be made in advance and kept in the fridge for up to a week.
• To serve, pour the lemon syrup into 6 champagne flutes or tall glasses, top up each glass with the chilled sparkling wine, then stir quickly to mix before serving with mint sprigs tucked in the top.

COLD BREW MINT-TEA JULEPS

Steps:

• Preparation: Pour water over tea bags and brew 5 minutes, dunking tea bags occasionally. Remove tea bags. In blender, process all ingredients at high speed until blended. Strain over ice and garnish, if desired, with mint sprig. Prep time= 10 mins.