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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.

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For the mint simple syrup. Mix the 1 cup water with the ½ cup sugar and 2 tablespoons of chopped fresh mint into a small pot. Simmer until sugar has dissolved and mint has been cooked. Let the mixture cool. For the julep: Mix 2 ounces of bourbon and 1 ounce of the mint simple syrup into a glass. Stir, add a mint sprig and fill with crushed ice.

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Instructions. Place the mint leaves in the bottom of a sturdy old-fashioned or rocks glass. Muddle them until the leaves are dark, fragrant and broken down, about 30 seconds. Add the maple syrup and bourbon. Fill the glass with crushed ice and stir the drink for a few seconds.

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Pour the simple syrup on top of the mint. Muddle the mint leaves and simple syrup together to release natural oils from the mint. Pour the bourbon on top of the mint-syrup mixture. Add the finely crushed ice, and stir until the exterior of your glass is frosty. Garnish with a mint sprig, and enjoy immediately.

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To make the simple syrup: -Bring the water and sugar to a boil over medium heat. Reduce heat to medium and cook and stir until the liquid reduces and thickens slightly (approximately 3-4 minutes). Cool completely.

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Dissolve sugar: In a small saucepan, combine the water and sugar. Simmer over low heat until the sugar has dissolved. Remove from the heat and let cool. Once cooled, add the peppermint extract and 1-2 drops of green food coloring to finish making your homemade crème de menthe syrup.

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I like to leave the mint leaves in the syrup. To make the cocktail, muddle the mint leaves well in the bottom of a glass cocktail pitcher or large glass. Add the bourbon and mint syrup and muddle again. Add a handful of ice cubes to the pitcher and stir for 20-30 seconds*. Immediately pour the drink, straining out the muddled mint, into a julep.

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Directions. In a mint julep cup or thick glass, mix the sugar with 1 teaspoon water until the sugar is dissolved, about 1 minute. Clap the 6 mint leaves in your palms to release the herb's oils, then add them to the simple syrup. Pack the glass with crushed ice and top with the bourbon. Serve garnished with the mint sprigs.

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Steps to Make It. Gather the ingredients. Place 4 to 5 fresh mint sprig leaves and 2 sugar cubes, or 1/2 ounce 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 2 1/2 ounces bourbon whisky.

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1 In a small saucepan combine sugar and water and simmer over medium heat, or until sugar is completely dissolved. 2 Remove from heat and submerge half of the mint into the sugar water. Let stand at least 1 hour, or preferably overnight. 3 When ready, strain mixture over a large pitcher, stir together mint simple syrup and bourbon adding in.

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Make the simple syrup ahead of when you plan to serve: Bring water, sugar, and chopped mint to a boil over high heat in a small saucepan. Cook, stirring occasionally, until sugar is completely dissolved, 1 to 2 minutes. Remove from the heat and let cool . Pour syrup through a strainer to remove mint leaves. To make the mint juleps: Fill eight.

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First, combine a cup water and a cup sugar in a small saucepan and bring the mixture to a boil. Let the sugar dissolve completely. Remove the pan from the heat and add one cup of mint leaves.

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Step five. About 10 minutes before you're ready to serve, take the pitcher out, add ice and the remaining mint. Contributed by Supercall. Whether you're throwing a Kentucky Derby party or just.

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Bring a 1:1 ratio of sugar and water to a boil. Simmer for ten minutes, dissolving the sugar, then remove from the heat. For every cup of water, add one bunch of mint. Steep for twenty minutes, strain, and refrigerate. MINT JULEP Recipe. 2 oz bourbon. 1 oz mint simple syrup. 2 oz soda water. MINT JULEP Ratio.

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1 / 5. Make mint simple syrup: Bring the water and sugar to a boil in a small saucepan. Stir until the sugar dissolves. Submerge 1 cup tightly packed mint leaves in the liquid. Remove the pan from the heat, cover, and infuse for 1 hour. Strain the syrup through a fine-mesh strainer into a clean, lidded jar.

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Place water and sugar in a saucepan. Bring to a boil and then turn to low and let simmer for 10 minutes to dissolve the sugar. Turn heat off and let cool for 10 minutes. Once cool, transfer to an airtight container and chill. Storage: Store simple syrup in an air-tight container in the fridge for up to 10 days. Try it!