Homemade Mint Julep Recipe

My Grandma Bryant's recipe...

Syrup
1.5 to 2 cups sugar
1 cup cold water
6 to 8 sprigs of fresh mint

Boil water and sugar. Let the mixture cool. Add mint to the mixture and let it sit for 12 hours, stirring a couple times during this period. Strain through fine sieve or cheesecloth. Makes approximately one cup of syrup.

Mint Julep
1 oz syrup
2 oz bourbon

Serve over crushed ice. Adorn with 1 sprig of mint. Sprinkle powdered sugar on sprig of mint.

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Thank you Chuck!

I've been looking for a Julep recipe that is simple, natural, and most of all, authentic (ie, no extracts or artificial flavourings).

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Dave

Here is one more mint julep recipe from Bobby Flat on the Food Network. Hey, I like this guys style of cooking... http://www.straightbourbon.com/forum...emlins/lol.gif

Glad to help.

Shame on me for not posting it until now. I got the recipe back in July. I thought I had posted it, but when I looked for it to send to a friend at work, I couldn't find it. Guess I didn't post it then. So here it is.

P.S. What kind of mint do you grow in Canada? Wintergreen? (drum rim shot) http://www.straightbourbon.com/forum...emlins/lol.gif

I know - that was really bad.

The classic way to make a mint julep forgoes simple syrup in favor of 1/2 tbsp powdered sugar, muddled with mint leaves and 1 tbsp water. Then the glass is packed with finely crushed ice and bourbon is added to fill. Additional mint leaves may be used as garnish. In addition to looking cool, the fresh scent from the garnish accentuates the taste. This drink is designed to be consumed moments after it is made. Most bad mint julep experiences are the result of dallying, which allows the whiskey to become too diluted.

One of the chef's on the food network also suggested not adding a straw to the glass and making sure to add the mint for garnish, that way when you go to sip from the glass, it forces your nose near the mint for the 'full effect'.

I wonder why they suggested NOT using a straw!? After all, an authentic mint julep glass is actually metallic--and should be covered with frost if the drink is made properly. The old "freezing point depression" phenomenon! http://www.straightbourbon.com/forum...emlins/lol.gif Do you really want your lips on that!?

I thought the true mint julep experience HAD to be with a short straw so your lips and nose are in the crushed ice and next to the mint sprig!?

Quote:

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After all, an authentic mint julep glass is actually metallic.....

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Actually, the classic julep "glass" is a silver cup.

Tim

Right, but the particular episode I saw (i totally forget which one it was now, it has been some time ago) the juleps were made in a glass glass and that was the suggestion. In other episodes I remember seeing where they were made the traditional way, yes they suggested the short straw. I'm with you about not wanting my lips on that metallic container (ok silver cup, same thing to me) filled with all that ice haha.

>The classic way to make a mint julep forgoes simple syrup in favor
>of 1/2 tbsp powdered sugar...

I had always thought that making the simple syrup was just for bartenders
who wanted to make drinks quickly, but I recently read something
that might make me change my mind. Boiling sucrose will break it up
into it's component parts: sucrose = 1 glucose molecule + 1 fructose
molecule. This is known as "inverting" the sugar, since it changes the
way that the sugar solution reacts to polarized light. The theory is that the
mix of different sugar types will give a more richer flavor. Well, for
me, "the proof of the pudding is in the eating". I've been meaning to
taste test boiled vs.unboiled sugar-water, and then the same sugar-waters
used to make a julep, but I haven't gotten around to it yet.

Tim Dellinger