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“Ice was an expensive luxury, and presenting someone with an overflowing cup of ice showed them how much they were worth to you.”© Copyright 2020. MINT JULEP.

Rémy Martin VSOP Cognac, Fig … Fill with more crushed ice, forming a mound. 5. Fill the cup with finely crushed ice. Place a straw in the cup right next to the mint to emphasize the aromatics.

6. “This has a great combination of flavors including cinnamon, vanilla pod, milk chocolate, and a hint of mint, making it the perfect bourbon for this cocktail,” he says.Nowadays, a Mint Julep is only a Mint Julep if it’s made with bourbon. Woodford Reserve Bourbon, Fresh Mint, Club Soda . Fill a 12-oz julep cup just below the rim with crushed ice.

Pour Basil Hayden’s over ice. Fill with more crushed ice, forming a mound.

Fill the julep cup three-quarters of the way with crushed ice. 1. Stir throughly. Add the mint leaves and press gently with a muddler or spoon to extract the oils. Whisky Advocate. Fresh mint leaves.

House-Aged Bulleit Rye, Remy Martin VSOP Cognac, Carpano Antica, B&B Benedictine, Peychaud’s, Angostura .

METHOD. Garnish with two pressed mint sprigs, dusted with powdered sugar. Mound more finely crushed ice on top. Place a straw in the cup right next to the mint to emphasize the aromatics. Add bourbon and stir until chilled. Stir until cold. Garnish with fresh mint sprigs. Add “clapped” mint, sugar, and WhistlePig PiggyBack Rye to a glass. It is mandatory to procure user consent prior to running these cookies on your website.In the base of a Julep cup, muddle the mint leaves with the rye, syrup and bitters. BARREL-AGED VIEUX CARRÉ. Top with additional ice. Stir until cold. 4.

Sign up for Imbibe’s newsletter.Necessary cookies are absolutely essential for the website to function properly. Garnish with remaining mint leaf or sprig, and be sure to include a straw for sipping.The Mint Julep has deep ties to the Kentucky Derby. “When it comes to refreshing yet alcoholic beverages—the liquid antidote to an interminably long and oppressively hot and humid summer afternoon—really, nothing can beat the Mint Julep,” Dobard says.From there, it was a simple jump to muddling just mint with spirits, Downham says.

2 oz rye whiskey; 1 oz simple syrup; 1 half lemon, quartered; 7-9 mint leaves (2 for garnish) Method: Add lemon and mint to a shaker or mixing glass and muddle together. Stir together the bourbon & the Lemon-Mint Simple Syrup ; pour the mixture over the ice in the cup.
Big House Straight Bourbon Whiskey ($19) Big House certainly lives up to its name in a Mint Julep.

Pour crushed ice into glass and stir.

Add crushed ice. FIG ROSEMARY SMASH. All rights reserved.This summery cocktail, featuring blended scotch and navy strength gin, is well-balanced and easy to make.But you can use whatever bourbon you like best, because it is the star and primary ingredient of the recipe.For a lower-ABV Julep, he suggests Basil Hayden’s 10 year old. Add the mint leaves and press gently with a muddler or spoon to extract the oils. Gently muddle mint to express the oils. Add all mint and syrup to a julep tin cup or rocks glass. Click HereLearn how to incorporate honey into a cocktail and you’ll unlock a slew of classic whisky drinks. Garnish with a mint sprig. 3. Top off with crushed ice and garnish with mint and powdered sugar.

“It’s got to be a stronger bourbon—more than 40% ABV—so that it will hold up to the simple syrup and the mint, as well as the ice that’ll dilute as you stand in a paddock watching horses,” Ojeda says.Add the sugar to a Julep cup, along with just enough water to dissolve the sugar. … These cookies do not store any personal information.A blend of sherries builds a more complex base for this cobbler recipe.Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. This category only includes cookies that ensures basic functionalities and security features of the website.
Garnish with two pressed mint sprigs, dusted with powdered sugar.