Rye Mint Julep 2

Wedding Cocktail of The Month: Mint Julep

This month’s wedding cocktail is an authentic Mint Julep — a quintessential summertime drink. Perfect for a cocktail reception on a hot day, learn how to make this popular drink with Bulleit® Bourbon in our Mason Jar GlassesRye Mint Julep 2

Tom Bulleit’s Authentic Mint Julep

Ingredients: (Serves 8 drinks)

14 oz. Bulleit® Bourbon (or Bulleit® Rye for a different twist)

8 oz. simple syrup

30-40 fresh mint leaves

Crushed ice


Julep mix:

Prepare mint extract by removing the small, tender mint leaves.  Wash, pat dry and put 30-40 leaves in a small mixing bowl and cover with 3 oz. of Bulleit® Bourbon.  Soak the leaves for at least 15 minutes.

Remove the mint leaves, place in a clean cotton cloth and wring vigorously over the bowl, bruising the leaves.  Keep dipping the cloth in bourbon (several times) and wringing the leaves so the juice of the mint is dripped back into the bourbon.  Set this mint extract aside for at least 1 hour.  (Or if you prefer, you can place the mint leaves back in the extract for a more concentrated mint flavor.)

Combine the mint extract with the simple syrup in a covered glass container or jar and refrigerate overnight.  (This is the julep mix that will blend beautifully with the bourbon.)

To serve:

Fill each cup with crushed ice and add 1 1/3 oz. of Bulleit Bourbon or Bulleit Rye and 1 oz. marinated julep mix.

Top off cup with crushed ice (10-20% over the rim, like a snow cone). Garnish with a sprig of fresh mint, add a small drinking straw, and serve with a napkin.


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