Mint Juleps

**Firebird Lady** · December 27th, 2006, 02:04 AM

It is about damn time that this is posted, and I'm proud to put my recipe (or at least the one I stole from my aficionados) on here. If this is a repost (and I looked to make sure its not) I only slightly apologize because mine are teh awesomest.

THE PERFECT MINT JULEP

Ingredients:
1 liter Maker’s Mark Bourbon (or whatever you want to use)
Lots of fresh spearmint leaves
1 cup Distilled water
1 cup Granulated sugar
Powdered sugar for garnish
Mint sprigs for garnish

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 in a clean, soap-free piece of cotton cloth and 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 simple syrup, mix 1 cup of granulated sugar and one cup of water in a cooking pot. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool.

3. To prepare the mint julep mixture, pour 3 1/2 cups of Maker’s Mark into a large glass bowl or glass pitcher. (Pour the remaining whisky from the liter bottle into another container and save it for another purpose). Add 1 cup of the simple syrup to the Maker’s Mark.

4. Now, begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You may have to leave the room a time or two to clear your nose. The tendency is to use too much mint. You are looking for a soft mint aroma and taste – generally about 3 tablespoons.

5. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.

6. To serve the mint julep, fill each glass (preferably a silver mint julep cup) 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. Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

7. 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.

Kind of a pain in the ass, but well worth it. Goes really well with Pecan Pie.

**The J-Man** · January 3rd, 2007, 03:12 PM

Where the hell can I find mint leaves? Are they out of season? I can never find them.

**Firebird Lady** · January 3rd, 2007, 11:02 PM

Quote:

Originally Posted by The J-Man

Where the hell can I find mint leaves? Are they out of season? I can never find them.

OK, I'll be honest, when we made these a couple of weeks ago, we couldn't find mint leaves either. So we went to a local garden center and bought the damn plant and picked the leaves off.

Classy huh?

**The J-Man** · January 3rd, 2007, 11:04 PM

Quote:

Originally Posted by Firebird Lady

OK, I'll be honest, when we made these a couple of weeks ago, we couldn't find mint leaves either. So we went to a local garden center and bought the damn plant and picked the leaves off.

Classy huh?

I want mint to make some mojitos.

**Campbell** · January 4th, 2007, 12:51 AM

A better way to get the mint flavor out of the leaves is to put them in the bottom of your glass and pour a some sugar in there, just enough to coat the leaves. Get one of those pestle type things (the name of it escapes me right now, sorry) and mash up the leaves until they resemble pesto.

The of course, follow the rest of the steps, and enjoy your julep.

**chimay** · January 11th, 2007, 12:48 AM

Firebird Lady- I've never had a mint Juelp... we need to make these some time soon.

**Firebird Lady** · January 11th, 2007, 01:02 AM

Quote:

Originally Posted by chimay

Firebird Lady- I've never had a mint Juelp... we need to make these some time soon.

Yes, yes we do! This is Mr. Tucker's recipe by the way.

**chimay** · January 11th, 2007, 01:18 AM

Naturally. The bringer of the Mint Julep to our neck of the woods if I recall.

**Rusty Shackleford** · January 12th, 2007, 12:15 AM

damn, why are all the really good drinks so damn complicated and long

**Mad Martigan** · January 12th, 2007, 12:20 AM

Quote:

Originally Posted by Sincere

Get one of those pestle type things (the name of it escapes me right now, sorry) and mash up the leaves until they resemble pesto.

A pestle is a pestle.

**Maxim** · January 14th, 2007, 09:13 PM

That sounds pretty good.

What does it taste like? Does it have a strong mint taste? Does the mint taste stay in the background, really come out as an aftertaste?

**Campbell** · January 14th, 2007, 11:24 PM

Quote:

Originally Posted by Mad Martigan

A pestle is a pestle.

Well there's some technical term for one that's used in a bar rather than for medicine and stuff.

**Mad Martigan** · January 16th, 2007, 02:56 AM

I C, Like there are different technical names for a tire on a wheelbarrow and a tire on a car.

**Firebird Lady** · January 16th, 2007, 01:35 PM

Quote:

Originally Posted by Maxim

That sounds pretty good.

What does it taste like? Does it have a strong mint taste? Does the mint taste stay in the background, really come out as an aftertaste?

I like mine to have a little more minty flavor, but some prefer to just have a hint of mint flavor in theirs. It's up to personal preference really.

**dsandman87** · January 29th, 2007, 06:40 PM

Quote:

Originally Posted by chimay

Firebird Lady- I've never had a mint Juelp... we need to make these some time soon.

Same here... think you can hook me up?

**Firebird Lady** · January 29th, 2007, 10:30 PM

I am pretty sure I can make it happen.