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Meal Planning Meal Planning

may 30 is mint julip day

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Do you like mint julip?
Posted on CafeMom Mobile
by on May. 30, 2012 at 6:18 AM
Replies (11-12):
elijahsmama09
by on May. 31, 2012 at 10:46 PM

Quoting SweetLuci:

 Love mint juleps. We always have them for Kentucky Derby-the first saturday in May. Very refreshing. Some people just muddle mint and sugar, then add ice and bourbon...I like to infuse the bourbon with mint.

The Perfect Mint Julep 

4 cups bourbon

2 bunches fresh spearmint

1 cup distilled water

1 cup granulated sugar

Powdered sugar

To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.


This sounds so refreshing. I love mint in the summer. Could you use something besdies bourbon though? I am not a bourbon fan. Its too strong. Maybe rum?
SweetLuci
by on Jun. 1, 2012 at 11:16 AM

 I don't like strong drinks either and usually just add more water to dilute the bourbon for mine. But since you'd prefer rum, tht would be fine...you'd almost have a Mojito, the national drink of Cuba and becoming very popular here. I think it would also be good to infuse the rum with mint like in the mint julep recipe.

Mojito

10 fresh mint leaves

1/2 lime, cut into 4 wedges

2 tablespoons white sugar, or to taste

1 cup ice cubes

1 1/2 fluid ounces white rum

1/2 cup club soda

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

 

Quoting elijahsmama09:


Quoting SweetLuci:

 Love mint juleps. We always have them for Kentucky Derby-the first saturday in May. Very refreshing. Some people just muddle mint and sugar, then add ice and bourbon...I like to infuse the bourbon with mint.

The Perfect Mint Julep 

 

4 cups bourbon

2 bunches fresh spearmint

1 cup distilled water

1 cup granulated sugar

Powdered sugar

 

To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.


This sounds so refreshing. I love mint in the summer. Could you use something besdies bourbon though? I am not a bourbon fan. Its too strong. Maybe rum?

 

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