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Mint Juleps for a crowd

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  • ColonialDawg
    Club Member
    • Oct 2017
    • 402
    • Coastal VA

    Mint Juleps for a crowd

    The mint julep. No cocktail is more simple - mint, simple syrup, bourbon, and ice. And while I enjoy an authentic julep more than the next guy, when it comes to a crowd, I like things to be simple, easy, and DIY (meaning, fix it yourself, I’m busy). I know I might be reinventing the wheel here, but this is how I like to make mint juleps for a crowd while keeping it as fresh and authentic as possible...

    First, make a mint syrup:

    1 1/2 cups water
    1 1/2 cups raw cane sugar
    1/2 cup demerara sugar
    ** Just a quick note - cane sugar and Demerara sugar are more course than white sugar (and more flavorful if you ask me). If you want to use regular white sugar, go right ahead, but I’d probably just go with 1 1/2 cups to make a simple syrup.

    In a saucepan, dissolve the sugar in the water until syrup is clear, stirring regularly, and without boiling. Next, take your saucepan off the heat and add 1 1/2 cups loosely packed mint leaves (give them a little slap in bunches to release the oils), give it a gentle stir, cover with a lid and let it steep for 30 minutes to an hour (or until you have the mint flavor you are looking for). Strain the syrup, discarding the mint, and bottle.

    For the ice: Mint juleps require small nugget-like ice that you can almost make a snow-cone with. You can use a blender, Lewis bag, or one of those hand crank ice grinding gadgets... but that’s a lot of work if you are planning for a crowd. My solution - if you have a Sonic nearby, they sell a 10-pound bag of their nugget-ice for around $2.50. Perfect for mint juleps.

    For the mint julep:

    2 oz of bourbon of your choice
    1 oz mint syrup

    Put bourbon and syrup in cup (I use copper mule cups because I just like them better because they have a handle). Fill cup halfway with nugget ice, then mix using a bar spoon or what ever you have on hand to make it slushy and start the dilution. Add more ice and do it again. Then top off with ice to make it look like a snow cone. Cut you a nice bushy sprig of mint and gently stab it into the ice. Serve with one of those stainless straw spoons so you can mix as you sip. Enjoy!
    Last edited by ColonialDawg; April 22nd, 2019, 09:55 AM.
  • HawkerXP
    Club Member
    • Jul 2016
    • 4311
    • Northern Virginia
    • 3 Weber kettles, and a PBC
      Thermopop
      Dot w two probes
      Slo n Sear
      Cold beer

    #2
    Wow. Interesting..

    Comment

    • FishTalesNC
      Club Member
      • Dec 2017
      • 1030
      • Durham, NC

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      #3
      Hmm, bet that simple syrup would work well for mojitos too. Thanks for sharing, got me thinking...

      Comment


      • FishTalesNC
        FishTalesNC commented
        Editing a comment
        Great minds CaptainMike , great minds...

      • ColonialDawg
        ColonialDawg commented
        Editing a comment
        Exceptional minds.

      • Henrik
        Henrik commented
        Editing a comment
        Mmm...mojito!!
    • IowaGirl
      Club Member
      • Dec 2018
      • 462
      • Northeast Iowa, USA

      #4
      We've been talking about "smoke overload" syndrome in this thread and what to do about it. In addition to a shower to wash the smoke and sweat off, a nice mint julep like yours might be the perfect antidote to cleanse the nose and palate. Sounds delectable!

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Or to take a shower in mint juleps.

      • IowaGirl
        IowaGirl commented
        Editing a comment
        Um, nooooo, FireMan -- that would be too much of a good thing for me! But I'll send ya some menthol-peppermint soap if you're feeling lucky!
    • Craigar
      Founding Member
      • Jul 2014
      • 1018
      • Papillion, NE
      • * - Weber 26.75" OTG
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        * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
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      #5
      ColonialDawg Thank you for sharing. I will have to show this recipe to my wife as it sounds very similar to the one she uses. BTW - These are very tasty and if you drink them like I did the first time my wife made them for me, the hot browns come in handy.

      Comment

      • Oastytoasty
        Club Member
        • Jan 2019
        • 19
        • Chicago, IL

        #6
        This is great I’m going to have to try it, my cousin throws a Kentucky Derby party every year and uses the pre-mixed mint julep stuff from the liquor store and my god the hangovers are brutal.

        Comment


        • Craigar
          Craigar commented
          Editing a comment
          That's where the hot browns come into play.
      • ColonialDawg
        Club Member
        • Oct 2017
        • 402
        • Coastal VA

        #7
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        Comment

        • Santamarina
          Club Member
          • Aug 2018
          • 610
          • Wildomar, CA

          #8
          Good tip about Sonic! For those that don’t have one close by, how do you feel about the “crushed ice” setting some folks have on their fridge door ice dispenser?

          Comment


          • ColonialDawg
            ColonialDawg commented
            Editing a comment
            I think that will work fine in a pinch.
        • MBMorgan
          Club Member
          • Sep 2015
          • 5738
          • Colorado
          • > Weber Genesis EP-330
            > Grilla Grills Original Grilla (OG) pellet smoker
            > Pit Barrel Cooker (gone to a new home)
            > WeberQ 2000 (on "loan" to a relative)
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            to fiddle with a more capable cooker)
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            > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
            > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
            > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

          #9
          Originally posted by Santamarina View Post
          Good tip about Sonic! For those that don’t have one close by, how do you feel about the “crushed ice” setting some folks have on their fridge door ice dispenser?
          It's ... very ... very ... slow. Instead, you might check out pretty much any liquor store. They always seem to have bagged ice on hand.

          Comment

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