Mint Julep Nation Cocktail Recipes2023-05-18T08:11:59-04:00
THE MINT CHOCOLATE JULEP
Recipe By: Anthony Baker Venue: New York, NY
1 ½ oz. Town Branch Kentucky Straight Bourbon
¾ oz. creme de cacao liqueur
12 mint leaves
6 dashes Angostura Cocoa Bitters
Pluck mint leaves and put them into a shaker, but do not muddle. Add Town Branch Bourbon, creme de cacao liqueur and bitters. Add one large ice cube and shake hard for 10 seconds. Strain into a Julep cup. Top with crushed ice and garnish with a chocolate candy and a mint bouquet.
Lightly press the mint with all the ingredients in a Julep cup. Stir briefly, then fill the cup halfway with crushed ice. Swizzle, then top off with more crushed ice. Garnish with a mint bouquet, a candied orange slice (homemade or store bought) and cocoa powder.
Muddle the fresh leaves with ginger syrup and Cherry Heering in a Julep cup, only pressing down firmly 3 or 4 times, until the ingredients are integrated. Do not over muddle! Add about a half-cup pebble or crushed ice. Use a metal spoon to push the fresh leaves to the bottom. Add more crushed ice to the Julep cup. Pour in Town Branch Bourbon. Top with more pebble or crushed ice to form a mound atop the Julep cup. Top with applejack. Garnish the inside of the Julep cup with 3 to 4 fresh mint sprigs for a special olfactory sensation.
Add all ingredients into a shaking tin. Add ice and lightly shake the cocktail. Double-strain over crushed ice in a Julep cup. Garnish with a sprig of lemon verbena and a mint sprig, with an orange twist next to the herbs.
*Charred Orange Cordial
1 spoon citric acid solution (10:1 water to citric acid)
5 mint leaves
Cut a whole orange in half and top with brown sugar. Char both sides on the grill. Juice the whole orange. Double strain the juice. Take equal parts charred orange juice to sugar and dissolve sugar on low temperature heat. Add a spoon of citric acid solution. Remove from heat and let 5 mint leaves steep for 10 minutes. Chill in the fridge overnight.
Recipe By: Tony Abou-Ganim, Modern Mixologist Venue: Las Vegas, NV
1 ½ oz. Town Branch Kentucky Straight Bourbon
½ oz. Marie Brizard Apry Liqueur
1 oz. simple syrup
10-12 fresh spearmint leaves
3 slices fresh apricot
Place the fresh apricot slices and mint leaves in a Julep cup, add simple syrup and gently muddle with a wooden muddler. It is very important to muddle just enough to release the oils without tearing or bruising the mint. Next, fill the cup with crushed ice, add Town Branch Bourbon and Marie Brizard Apry, and stir to mix. Top the cup with crushed ice and stir until a frost forms on the outside of the cup. Garnish with a sprig of fresh mint and add a straw to serve.
Lightly muddle the mint in half of the syrup. Add Bourbon, then fill with crushed ice. Stir until the outside of glass frosts. Top with more crushed ice so it mounds on top like a snow cone. Pour the remaining syrup over the ice. Garnish with two dried orange half-wheels, dried pomegranate arils, a large, smacked mint bouquet and powdered sugar.
*Early Spring Old Fashioned Syrup
1 cup pomegranate juice
1 cup superfine sugar
2 oz pomegranate molasses
1 oz Angostura Bitters
1 peel of a whole navel orange
Muddle peels gently in a glass infusion jar, then add the remaining ingredients. Stir until sugar is dissolved. Cover and let sit at least two hours and up to overnight. Strain peels out, then bottle and refrigerate.
¼ oz. Demerara syrup (2:1 Demerara sugar to water)
2 dashes Angostura Bitters
1 spearmint tea bag
Infuse Town Branch Bourbon with a spearmint tea bag for 3 minutes, pressing on the tea bag after removing. Combine ingredients in a rocks glass and stir with large ice cubes until ice cold. Garnish with a sprig of fresh mint.
Combine all ingredients in a Julep cup and top with pebble/crushed ice. Garnish with a bouquet of mint sprigs. Sit back and sip slowly.
*Guava Mint Syrup
1 part guava nectar
1 part white sugar
.5 lb fresh mint, lightly beaten to release the oils
Combine guava nectar and white sugar in a blender and blend until the sugar is dissolved, about 90 seconds. Then take the mint and place it in the container with the guava syrup and let it rest 8 to 24 hours in the fridge. Strain out the mint leaves and bottle for up to one week.
Add orange blossom honey syrup and mint leaves to a Julep cup. Gently bruise the mint with a wooden muddler to release the mint oil. Add Town Branch Bourbon and stir the mixture. Reserve a half-ounce of the mixture for later use. Add a scoop of crushed ice and stir the drink 25 turns with a spoon or swizzle for 20 seconds. Add more crushed ice, mounding it into a compact dome. Garnish with the prettiest mint from the bunch, and pour the reserved half ounce of the mixture over the top of the crushed ice dome to “season” the ice and mint.
*Orange Blossom Mountain Honey Syrup
2 oz. orange blossom mountain honey
1 oz. hot water
Combine honey and hot water to make the syrup. Set aside to cool before use.
Add 6 to 8 mint leaves and black-peach tea syrup to a Julep cup and muddle together gently. Pour in Town Branch Bourbon and give a quick stir to integrate. Then add crushed ice (or Sonic ice) to the top of the glass and stir a few times until ingredients are properly mixed. Finish by adding a few healthy mint sprigs poking out of the glass, then sprinkle with powdered sugar, and enjoy!
*Black-Peach Tea Syrup
2 cups water
1 black-peach tea bag (10g)
2 cups sugar
Bring water to a boil, turn off heat, add the tea bag and let it steep for 10 minutes. Strain and add equal parts sugar.
Combine all the ingredients and 8 leaves of mint in a Julep glass and muddle. Top with crushed ice. Place Peychaud’s Bitters in an atomizer and spray the crushed ice like it is spray paint. Garnish with a sprig of mint and a metal straw.
Trim lime shell to look like a palm tree, make a hole in the end and put a straw through it (metal straws work perfectly!). Add sugar and lime swaths into a Julep cup and stir. Combine with 1 oz of the kombucha and stir until the sugar dissolves. Add remaining kombucha (1.5 oz) and Town Branch Bourbon. Fill the cup 3/4 full with crushed ice and stir until the cup has a nice thick frosty coating on the outside. Top with more crushed ice. Give it a few more stirs and insert the palm tree straw. Get stoked, ‘cause this cocktail is legit.