Mint Julep
27/01/08 11:26
1 liter Maker’s Mark
Lots of fresh spearmint
Distilled water
Granulated sugar
Powdered sugar
1. To prepare the mint extract, remove about 40 small mint leaves – wash and place in a small mixing bowl. Cover with 3 ounces of Maker’s Mark. Allow the leaves to soak for 15 minutes. Then gather the leaves, vigorously wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times. Then set aside.
2. To prepare the mint julep mixture, pour 3 ½ cups of Maker’s Mark into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the Maker’s Mark.
3. Now, begin adding the mint extract a tablespoon at a time to the julep mixture. You are looking for a soft mint aroma and taste – generally about 3 tablespoons.
4. Pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.
5. To serve the mint julep, fill each glass half full with shaved ice. Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup.
When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Then serve.
U.S. Mint
(Created by Jim Hewes, mixologist at the Round Robin Bar in Washington, D.C.)
2 parts Knob Creek Bourbon
1 part DeKuyper Triple Sec
1 teaspoon sugar
6 mint sprigs
Splash of DeKuyper Pucker Raspberry Schnapps
Fresh raspberries and blueberries to garnish
Add sugar, bourbon and mint into an old-fashioned glass with crushed ice and muddle the fruit. Garnish with berries and mint.
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