Mint Juleps Recipe

From Dorothy McNett's Recipe Book.

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Mint Juleps

From Dorothy McNett's Recipe Book at This is for 10 servings, preferably served in silver glasses.

20 large sprigs of fresh mint
2 cups sugar
2 cups water
crushed ice
2 1/2 cups aged Kentucky bourbon

Rinse the mint sprigs and pat completely dry. Select 10 for the garnish and set aside. Place the remaining between paper towels and with a rolling pin, roll to bruise the mint. In a medium saucepan over low heat, combine the sugar, water, and bruised mint. Slowly bring to a boil, reduce the heat to very low and simmer, stirring, until the sugar has dissolved, about 5 minutes. Remove from the heat and let the syrup mixture cool completely in the saucepan. Then remove and discard the mint. To serve, for each mint julep, pour 1/4 cup of the syrup into a silver cup or a glass goblet. Fill the cup to the top with finely crushed ice. As soon as a frost forms on the outside of the cup, pour in 1/4 cup of bourbon. Garnish with the reserved sprigs and serve at once.

Recipe created 1996-05-18.

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