Big Batch Lemon Mint Julep Recipes

BIG-BATCH LEMON-MINT JULEP

Steps:

• Squeeze 16 of the lemons, reserving the rinds and juice. In a large saucepan, combine 3 cups of the sugar and 3 cups water, stirring until dissolved. Add the lemon rinds, and cook over medium heat until the liquid becomes syrupy, about 15 minutes. Remove from heat, and let stand until room temperature. Remove, and discard lemon rinds. Stir in the lemon juice, about 4 cups.
• Spread remaining 1/2 cup sugar on a small plate. Cut the remaining lemon into quarters. Rub the wedges along the rims of 16 mint-julep cups or tall glasses, and invert the glasses in the sugar to create a sugared rim.
• Crush a few mint leaves into the bottom of each glass with a muddler or the back of a wooden spoon. Fill each glass with ice cubes, and pour 1/2 cup of lemon syrup in each glass. Top off with about 1 1/2 ounces of bourbon per glass. Garnish each glass with a fresh sprig of mint.

LEMON-AND-MINT JULEP

Steps:

• Lemon Simple Syrup: Heat sugar, 1 cup water, and lemon zest in a small saucepan over high, stirring occasionally, until sugar dissolves. Remove from heat; let cool 20 minutes. Remove zest; let cool completely. Syrup can be refrigerated up to 1 week. (Makes 1 1/2 cups.)
• Cocktail: In the bottom of a julep cup, muddle mint leaves with 1 tablespoon syrup for a few seconds until mint starts to break down. Add bourbon and fill cup with ice; stir until well chilled. Top with more ice and garnish with mint sprig.

MINT JULEP PARTY PITCHER

Steps:

• Combine the sugar and 2 cups water in a saucepan and bring to a simmer over medium heat. Remove from the heat and submerge 3 bunches of mint. Let stand at least 1 hour, or preferably overnight. Strain.
• Stir together the mint simple syrup (you should have 2 1/2 cups) and bourbon in a pitcher. Add a couple of sprigs of mint for garnish. Refrigerate until ready to serve, up to 8 hours.
• Pack 8 mint julep cups with crushed ice. Pour 4 ounces of the mint julep mixture into each; garnish with a mint sprig and serve with a straw. When the outside of the cup has frosted over, you are ready to enjoy.