Neelys Mint Julep Recipes

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.

BIG GIRL PUSH-UPS

Steps:

• In a medium saute pan over medium heat, add butter and brown sugar. Mix and let melt together. Remove pan from flame and stir in the orange liqueur. Remove from the heat and torch the top of the orange sauce using a long kitchen match. Flame will die down after a minute.
• In serving bowls, add 2 scoops of ice cream and pour the sauce on top. Garnish with an orange slice.

PEABODY MINT JULEP

Steps:

• Bring the water, sugar, and mint leaves to a boil in a medium saucepan. Reduce the heat and simmer briefly, stirring, until the sugar dissolves completely. Cool the syrup completely, then strain it into a large pitcher. Add the whiskey, and stir to combine. Serve immediately in chilled julep glasses with crushed ice and fresh sprigs of mint, for garnish. You can also return the whiskey/syrup mixture to the empty whiskey bottle and freeze overnight. It will freeze to a nice slushy consistency for serving on scorching afternoons.

MINT JULEP

Steps:

• Place mint and 1/4 ounce simple syrup in julep cup or 8- to 10-ounce old-fashioned glass and gently crush leaves with a wooden muddler, working them up sides of glass.
• Loosely pack glass with finely crushed ice, then add bourbon. Drizzle remaining simple syrup on top and garnish with mint sprig lightly dusted with sugar, if desired.

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.