Mint Julep Arnold Palmers Recipes

SPIKED ARNOLD PALMERS

Steps:

• Put the tea bags in a large heatproof pitcher and pour in 5 cups boiling water. Let steep about 10 minutes. Discard the tea bags.
• Pour half of the tea into ice cube trays and freeze until firm, 3 hours. Refrigerate the rest.
• Make a simple syrup: Heat 1 cup water and the sugar in a saucepan over medium heat, stirring, until the sugar dissolves. Let cool.
• Stir 1 cup of the simple syrup, the lemon juice, 5 cups cold water and the vodka into the pitcher of chilled tea. Add the tea ice cubes.
• Pour the drink into glasses. Garnish with lemon slices and mint.

THE ARNOLD PALMER

Steps:

• Combine lemonade and iced tea in a highball or tall glass. Add ice and stir until chilled.

MINT JULEP CUPCAKES

Steps:

• For the vanilla-bourbon cupcakes: Position a rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners.
• Whisk together the flour, baking powder and salt in a medium bowl. Split the vanilla bean lengthwise with a paring knife, and scrape down the length with the back of the knife to remove the seeds. Add the seeds and granulated sugar to the bowl of a stand mixer, and beat on medium-high speed for 1 minute. Slowly add the butter, and beat until pale and fluffy, about 5 minutes. While continuing to beat, add the eggs 1 at a time, scraping down the bowl with a spatula as needed. Add the bourbon, and reduce the mixer speed to medium-low (the mixture will look curdled, but that's OK). Beating after each addition until just combined, add in 1/3 of the flour mixture, 1/2 the milk, 1/2 the remaining flour mixture, the remaining milk, then the remaining flour mixture. Divide the batter evenly among the liners in the prepared tin. Clean the mixer bowl and paddle attachment.
• Bake the cupcakes until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating halfway through. Cool the cupcakes in the tin on a wire rack for 5 minutes. While they are still warm, brush the tops with the remaining 2 tablespoons bourbon if desired. Transfer them to the rack to cool completely.
• For the minty frosting: Mix the butter, sugar and salt in the bowl of the stand mixer fitted with the paddle attachment on low speed until the sugar has been incorporated, about 2 minutes. Add the liqueur and peppermint extract, and mix on medium-high until smooth. Add the half-and-half, and beat until incorporated. Refrigerate the frosting for about 15 minutes to firm up.
• Pipe the frosting onto the cupcakes with a pastry bag fitted with a 1/2-inch plain round tip or a plastic bag with a tip cut off, using all the frosting. Decorate with mint sprigs and sanding sugar.

SPIKED ARNOLD PALMERS

Steps:

• Put the tea bags in a large heatproof pitcher and pour in 5 cups boiling water; let steep 10 minutes, then remove the tea bags. Pour about half of the tea into ice cube trays and freeze until firm, about 3 hours. Refrigerate the remaining tea.
• Combine the sugar and 1 cup water in a saucepan; simmer over medium-low heat, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
• Stir 1 cup of the sugar syrup, the lemon juice, 5 cups cold water and the vodka into the chilled tea, then add the tea ice cubes. Pour into glasses; serve with lemon slices and mint leaves.

CLASSIC BOURBON MINT JULEP

Steps:

• Gather the ingredients.
• Place the mint leaves and sugar or simple syrup into a julep cup, collins glass, or double old-fashioned glass.
• Muddle well to dissolve the sugar and release the oil and aroma of the mint.
• Add the bourbon.
• Fill the glass with crushed ice and stir well until the glass becomes frosty.
• Garnish with a mint sprig. Serve with a straw and enjoy.

BOOZY PEACH ARNOLD PALMER

Steps:

• Combine the Lemonade, sweet tea vodka and peach juice over ice in a small mason jar and stir. Garnish with a lemon slice.
• To make the agave simple syrup, combine the agave nectar and 1 cup water in a small saucepan. Bring to a boil and cook, stirring frequently, for 5 to 6 minutes. Remove from the heat and let cool.
• Measure out 3/4 cup of the agave simple syrup and add to a large pitcher. Add the lemon juice and 5 cups water to the pitcher and mix well. Taste, adding more of the simple syrup if needed. Refrigerate until chilled. (Reserve any additional agave simple syrup for another use.)

GRILLED ARNOLD PALMER COCKTAIL

Steps:

• Prepare a grill or large grill pan for high heat.
• Bring 1 1/2 cups water to a boil in a small saucepan over medium-high heat. Turn off the heat, add the tea bags and let steep for 5 minutes. Discard the bags, pour the hot tea into a liquid measuring cup and let cool for 10 minutes at room temperature, stirring occasionally. Let the tea chill in the refrigerator while you grill the lemons.
• Slice one of the lemon halves into 4 thin rounds. Place the remaining halves flesh-side down on the grill pan, and cook until the flesh is deeply charred, about 5 minutes, rotating the lemons as needed so they char evenly. Place the sliced rounds on the grill, and char on both sides, about 3 minutes total. Transfer the lemon halves to a plate, and let cool for at least 10 minutes. (You will be squeezing them, so they should be cool enough to handle.) Reserve the charred rounds for garnish.
• Squeeze the cooled lemon halves into a medium bowl or a liquid measuring cup (you should have about 1 cup of juice). Whisk in the honey and 1 cup cold water.
• To serve, fill 4 tall glasses with ice. Divide the lemonade mixture equally among them. Stir 1/2 to 1 ounce bourbon into each glass. Slowly pour 1/4 of the chilled tea into each glass-it should float on top of the lemonade, making a two-layer drink. Garnish each glass with a charred lemon slice, and serve immediately.

MINT JULEP

Steps:

• Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint. Serve immediately.

MINT JULEPS

Steps:

• Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
• Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

KENTUCKY MOCK MINT JULEP

Steps:

• rinse mint and discard stems.
• Mix sugar, water, and juice in medium bowl.
• Stir in mint leaves.
• Let stand 30 minutes.
• Fill large pitcher with ice.
• Strain liquid over ice.
• Add ginger ale and lemon slices.
• Serve in tall glasses with lemon slices to garnish.

MINT JULEP

Steps:

• Shake the bourbon, mint leaves and sugar syrup with ice and strain into a highball glass or julep tin filled with crushed ice. Churn gently with a long-handled spoon and top with more crushed ice. Garnish and serve.