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Julep recipe
Posted on 4/25/14 at 9:39 pm
Posted on 4/25/14 at 9:39 pm
Give me your best. TIA
Posted on 4/25/14 at 9:42 pm to DocHolliday1964
Simple syrup
Mint
Ice
Muddle
Bourbon
More ice
More mint
Down the hatch
Mint
Ice
Muddle
Bourbon
More ice
More mint
Down the hatch
Posted on 4/25/14 at 11:15 pm to DocHolliday1964
Splash of water, 2 tsps sugar, mint, muddle, bourbon, crushed ice. My favorite drink.
Posted on 4/26/14 at 12:05 pm to DocHolliday1964
Simple syrup
Mint extract
Fresh mint
Bourbon
Shaved ice
powdered sugar
Granulated Sugar
Simple syrup is one part granulated Sugar one part water. Cook until dissolved
Mint extract: take mint leaves off stems (use about 40 leaves per 1 liter of bourbon) and soak in bourbon for 15 mins. Make sure leaves are completely covered. Once finished soaking take the leaves and place then in a cloth. Continue to wring the cloth over the bourbon the leaves were soaking in. Continue to do this multiple times adding more bourbon to the cloth. Do this until the leaves are bruised.
Add one part simple syrup to 3 1/2 parts bourbon. Mix in mint extract (about four tablespoons) until your desired amount of mint taste and smell is achieved.
Refrigerate for atleast 24 hours to let the flavors marry. Serve over shaved ice in a silver cup. Finish with a sprig of mint and powdered sugar.
Mint extract
Fresh mint
Bourbon
Shaved ice
powdered sugar
Granulated Sugar
Simple syrup is one part granulated Sugar one part water. Cook until dissolved
Mint extract: take mint leaves off stems (use about 40 leaves per 1 liter of bourbon) and soak in bourbon for 15 mins. Make sure leaves are completely covered. Once finished soaking take the leaves and place then in a cloth. Continue to wring the cloth over the bourbon the leaves were soaking in. Continue to do this multiple times adding more bourbon to the cloth. Do this until the leaves are bruised.
Add one part simple syrup to 3 1/2 parts bourbon. Mix in mint extract (about four tablespoons) until your desired amount of mint taste and smell is achieved.
Refrigerate for atleast 24 hours to let the flavors marry. Serve over shaved ice in a silver cup. Finish with a sprig of mint and powdered sugar.
This post was edited on 4/26/14 at 12:06 pm
Posted on 4/30/14 at 4:32 pm to jrenton
quote:
jrenton
That sounds like a recipe I found on the Makers Mark website a few years ago. It was pretty good.
I usually just get a little bottle of mint extract, and a half empty bottle of bourbon. Mix up some simple syrup, and fill to the top of the bottle with it after it has cooled. A couple teaspoons of extract, and let it chill overnight. But that's my quick and easy method. I prefer the recipe you posted, but sometimes I don't have the time for all of that.
Posted on 4/30/14 at 4:37 pm to TU Rob
y'all know Makers makes bottles of Mint Julip? apparently only sold in Kentucky with a green label. Friend gets some every year. It's pretty good.
Posted on 4/30/14 at 4:48 pm to BRgetthenet
Simple syrup
Mint
Ice
Muddle
Bourbon
More ice
More mint
Down the hatch
This, but add mint to the batch of syrup you make, and of course more mint to the drink.
Mint
Ice
Muddle
Bourbon
More ice
More mint
Down the hatch
This, but add mint to the batch of syrup you make, and of course more mint to the drink.
This post was edited on 4/30/14 at 4:49 pm
Posted on 4/30/14 at 5:14 pm to DocHolliday1964
My recipe is in the below wall of text. Tldr
quote:
Father and General Catchins and Captain McNeilly and Captain Wat Stone and Mr. Everman would forgather every so often on our front gallery. These meeting must habitually have taken place in summer, because I remember Mother would be in white, looking very pretty, and would immediately set about making a mint julep for the gentlemen - no hors d'oeuvres, no sandwiches, no cocktails, just a mint julep. After the first long swallow - really a slow and noiseless suck, because the thick crushed ice comes against your teeth and the ice must be kept out and the liquor let in - Cap Mac would say: "Very fine, Camille, you make the best julep in the world." She probably did. Certainly her juleps had nothing in common with those hybrid concoctions one buys in bars the world over under that name. It would have been sacrilege to add lemon, or a slice of orange or of pineapple, or one of these wretched maraschino cherries. First you needed excellent bourbon whisky; rye or Scotch would not do at all. Then you put half an inch of sugar in the bottom of the glass and merely dampened it with water. Next, very quickly - and here is the trick in the procedure - you crushed your ice, actually powdered it, preferably in a towel with a wooden mallet, so quickly that it remained dry, and slipping two sprigs of fresh mint against the inside of the glass, you crammed the ice in right to the brim, packing it with your hand. Last you filled the glass, which apparently had no room left for anything else, with bourbon, the older the better, and grated a bit of nutmeg on the top. The glass immediately frosted and you settled back in your chair for a half an hour of sedate cumulative bliss. Although you stirred the sugar at the bottom, it never all melted, therefore at the end of the half hour there was left a delicious mess of ice and mint and whisky which a small boy was allowed to consume with calm rapture. Probably the anticipation of this phase of a julep was what held me on the outskirts of these meetings rather than the excitement of the discussion, which often I did not understand.
Posted on 4/30/14 at 5:16 pm to DocHolliday1964
Simple syrup
Lots of mint
Muddle
Ice
Bourbon
Thats it
Lots of mint
Muddle
Ice
Bourbon
Thats it
This post was edited on 4/30/14 at 5:18 pm
Posted on 4/30/14 at 5:22 pm to LSUballs
That was entertaining and almost exactly how I feel about a mint julep. Thanks balls.
Posted on 4/30/14 at 6:36 pm to Uncle JackD
quote:
The "mint julep"
I wouldn't use Makers in a julep, no rye to stand up to the sugar and mint
Posted on 4/30/14 at 6:40 pm to Lloyd Christmas
quote:
wouldn't use Makers in a julep, no rye to stand up to the sugar and mint
Makers is a wheated bourbon, no rye.
Posted on 4/30/14 at 6:45 pm to Uncle JackD
I use rye in old fashioneds not juleps
Posted on 4/30/14 at 6:48 pm to Cosmo
quote:I do the same... There's some miscommunication here. The guy in the video I posted uses makers which is a wheated bourbon, not a rye.. It actually has zero rye in it.
use rye in old fashioneds not juleps
Posted on 4/30/14 at 6:58 pm to LSUballs
Where'd you get that , Mr Balls?
Posted on 4/30/14 at 7:26 pm to OTIS2
a book called Lanterns on the Levee by William A Percy of the Mississippi River shaping Percy's out of Greenville. Great book. I read that several years ago and decided that's how I wanted my julips. Drinking one now.
Eta
Eta
This post was edited on 4/30/14 at 7:32 pm
Posted on 4/30/14 at 7:34 pm to LSUballs
I've got a shitload of mint growing . Mrs O will have a crappy Derby Day if I get all up in the corn liquor....
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