Post your mint julip recipe so Rohan and I can critique it | TigerDroppings.com
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Cosmo
UNO Fan
glassman's guest house
Member since Oct 2003
69441 posts

Post your mint julip recipe so Rohan and I can critique it

I planted some mint about a month ago for this very day.

I'm a sugar cube guy. Simple syrup just gives a different taste, IMO.

4-5 mint leaves (i have chocolate mint leaves)
sugar cube
splash of water

muddle all of the above, preferably in metal cup

fill cup 3/4 with semi crushed ice

2.5 oz Woodford (my bourbon of choice for julips)

sprig of mint on top as garnish
This post was edited on 5/4 at 1:05 pm



BlackenedOut
The Big Sleazy
Member since Feb 2011
3759 posts
Online

re: Post your mint julip recipe so Rohan and I can critique it
Chocolate mint?

What are you some damn communist?

1 oz mint infused simple syrup, 3 oz bourbon, mostly ice and rub mint over lip of glass, then place in lapel.


AHouseDivided
LSU Fan
Member since Oct 2011
6062 posts

re: Post your mint julip recipe so Rohan and I can critique it
quote:

Post your mint julip recipe so Rohan and I can critique it


Thanks...but no thanks.



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Cosmo
UNO Fan
glassman's guest house
Member since Oct 2003
69441 posts

re: Post your mint julip recipe so Rohan and I can critique it
quote:

Chocolate mint?


it doesn't taste like chocolate, just named that because it has brown stems.


fouldeliverer
LSU Fan
Lannisport
Member since Nov 2008
10625 posts

re: Post your mint julip recipe so Rohan and I can critique it
Thinking of making mine with four roses


Cosmo
UNO Fan
glassman's guest house
Member since Oct 2003
69441 posts

re: Post your mint julip recipe so Rohan and I can critique it
quote:

Thinking of making mine with four roses


regular four roses or single barrel?


fouldeliverer
LSU Fan
Lannisport
Member since Nov 2008
10625 posts

re: Post your mint julip recipe so Rohan and I can critique it
The small batch


Cosmo
UNO Fan
glassman's guest house
Member since Oct 2003
69441 posts

re: Post your mint julip recipe so Rohan and I can critique it
very nice


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Coater
LSU Fan
Madison, MS
Member since Jun 2005
20575 posts

re: Post your mint julip recipe so Rohan and I can critique it
Frozen mint juleps. Very easy to make.

1 10 oz can frozen Bacardi margarita concentrate
1cup (8 oz) bourbon of your choice
Fresh mint leaves

Combine all in blender until smooth with bits of mint barely visible and serve.


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l'affiche
LSU Fan
Member since Feb 2013
378 posts

re: Post your mint julip recipe so Rohan and I can critique it
- 1/3 cup bourbon
- Spearmint leaves
- Small amount of white sugar

* Muddle mint, sugar, and small amount of bourbon at the bottom of a glass or bowl.

* Let sit for a minute or two for the flavors to release

* Strain and coat walls of a mint julep glass (silver/pewter cup if you have one)

* Add crushed iced

* Pour the rest of the bourbon on top of crushed ice

* Garnish with a smacked mint leaf or two

* Enjoy


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Aubie Spr96
Auburn Fan
lolwut?
Member since Dec 2009
16560 posts

re: Post your mint julip recipe so Rohan and I can critique it
LINK

quote:

Jalapeño-Spiked Bourbon Julep

Mint juleps are a part of the Derby celebrations, and everyone partakes in the ritual. But, to be honest, most juleps I've had are overly sweet, cloying, and hard to finish. This is my twist on the julep: It's minty and verdant, with a kick of spice at the end that makes you want another sip. Serve this in pewter or silver julep cups, and drink it outside on a porch sheltered by a magnolia tree.

Makes 1

4 to 6 fresh mint leaves, plus a sprig for garnish
1 ounce Jalapeño Simple Syrup (recipe follows)
Crushed ice
2½ ounces bourbon
Splash of club soda
A jalapeño slice for garnish

Place the mint leaves in the bottom of a julep cup, add the simple syrup, and gently bruise the leaves with a wooden muddler or a wooden spoon. Add enough crushed ice to fill the cup almost two-thirds of the way. Add the bourbon and stir gently, then fill the cup almost full with more crushed ice. Top with a splash of club soda. Garnish with the mint sprig and slice of jalapeño and serve immediately.

Jalapeño Simple Syrup

Makes 1½ cups

1 cup water
1 cup sugar
2 jalapeño peppers, chopped (seeds and all)

1. In a small saucepan, combine the water, sugar, and peppers and bring to a boil, stirring to dissolve the sugar. Turn off the heat and let steep for 20 minutes.

2. Strain the syrup and allow to cool. Keep in an airtight container in the refrigerator.


I heard this on NPR this week. A Korean chef located in Kentucky came up with it. I'm looking for any excuse to whack the mint taking over my herb garden and I planted jalapenos this year too!


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