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  1. #1
    Virtuoso
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    Jul 2002
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    North Carolina
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    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.


  2. #2
    Enthusiast
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    Jul 2003
    Location
    Victoria Canada, Whistler, Maui
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    454

    Re: Homemade Mint Julep Recipe

    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).



    Dave

  3. #3
    Guru
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    Mar 2002
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    SI, NY
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    2,083

    Re: Homemade Mint Julep Recipe

    Here is one more mint julep recipe from Bobby Flat on the Food Network. Hey, I like this guys style of cooking...

  4. #4
    Virtuoso
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    North Carolina
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    Re: Homemade Mint Julep Recipe

    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)

    I know - that was really bad.

  5. #5
    Bourbonian of the Year 2002 and Guru
    Join Date
    Sep 1999
    Location
    Chicago
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    12,617

    Re: Homemade Mint Julep Recipe

    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.

  6. #6
    Guru
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    Re: Homemade Mint Julep Recipe

    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'.

  7. #7
    Connoisseur
    Join Date
    May 2003
    Location
    Virginia
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    621

    Re: Homemade Mint Julep Recipe

    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! 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!?

  8. #8
    Guru
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    Sep 2001
    Location
    Pelham, AL
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    3,895

    Re: Homemade Mint Julep Recipe

    After all, an authentic mint julep glass is actually metallic.....
    Actually, the classic julep "glass" is a silver cup.

    Tim

  9. #9
    Guru
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    Mar 2002
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    SI, NY
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    Re: Homemade Mint Julep Recipe

    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.

  10. #10
    Enthusiast
    Join Date
    Mar 2000
    Location
    Midland, MI
    Posts
    455

    Re: Homemade Mint Julep Recipe

    >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

 

 

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