Oh yes I did!
We got a slew of mint from our CSA this week and I knew immediately what I was going to do with it.
I’ve never MADE a Mint Julep before, but I’ve had them a few times and they are DIVINE.
Upon further investigation, I discovered that not only is it delicious, it is easy to make. I perused a few websites and finally decided to try a recipe that uses mint-infused simple syrup since I generally have some in the house, thanks to my mojito obsession. Click for the best mojito recipe EVER. You are welcome. But now back to the mint julep.
Whereas the mojito uses rum (and lime), the mint julep uses bourbon.
Word of warning, this drink is not for the faint of heart. As one website I read said, it’s more about the bourbon than the mint. This is a sipping drink, and you definitely want to take your time and make it last because it will knock your socks off if you guzzle.
Crushed ice is important so if your fridge doesn’t supply it, you will want to crush ice in your blender.
The simple syrup is also key for my recipe (there are others that use other methods to sweeten it) so if you don’t keep it around, you’ll want to make some at least an hour before you want to enjoy your mint julep.
Then all you do is put about 20 mint leaves in a cocktail shaker, pour 3 ounces bourbon over that, add an ounce of the mint-infused simple syrup and a few ice cubes and shake.
Fill a glass with crushed ice. And I mean fill it. It can be peeking up over the top of the glass. Then strain the ice cubes out of the cocktail shaker and pour the remains over the crushed ice. Garnish with a sprig of mint and serve!
- 10-20 mint leaves
- 1 ounce mint-infused simple syrup
- 3 ounces Kentucky bourbon
- 1 drinking glass full of crushed ice
- Combine the mint leaves, simple syrup and bourbon in a cocktail shaker with several ice cubes; shake it well.
- Fill a glass with crushed ice.
- Strain the ice cubes out of the cocktail shaker and pour the remains over the crushed ice. Garnish with mint and serve.