Simple Mint Syrup For Mint Juleps Recipe Alton Brown

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Place the mint in the bottom of a mortar/pestle, and top with the sugar. Muddle these together until the leaves start to break down and dissolve the sugar. Transfer to a cocktail glass. Add a splash of seltzer water. Fill the glass 3/4 with ice, and add the bourbon. Top with more seltzer; stir and garnish with a sprig of mint.

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Instructions. 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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Directions. Place sugar and water at the bottom of a julep cup or tall glass and stir until sugar is dissolved. (You can also speed up the process by using simple syrup.) Add mint leaves and gently bruise with a wooden muddler or a wooden spoon. Take care not to overwork the mint, but swab the sides of the glass with the mint's aromatic oils.

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We'll start off simple, with Martha Stewart's recipe for a mint julep, which requires 24 mint leaves. Martha Stewart. Stewart's recipe calls for "superfine sugar," lemon juice, mint leaves.

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Alton Brown, refined man that he is, appreciates a good cocktail. He has recipes for fun twists like a smoky tequila sour, watermelon Negroni, and cucumber-cilantro margarita, but definitely makes room for some tried and true beverages with a Sazerac, daiquiri, and mint julep — which, yes, you should drink a mint julep all year long.

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Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4.

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Bring to a boil then reduce the heat to medium low and simmer, stirring occasionally, until the sugar has dissolved — 3 to 5 minutes. Remove from the heat, cool for 10 minutes, then transfer to your blender carafeIf your carafe is heat-resistant, you can skip the rest period.. Allow the syrup to cool to around 80°F. Clean the saucepan.

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Our attempts at mixing Alton Brown's mint julep cocktail.Read more in our show notes: http://sipsnspirits.com/episode002/Follow our podcast on social media @.

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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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Bring to a boil then reduce the heat to medium low and simmer, stirring occasionally, until the sugar has dissolved — 3 to 5 minutes. Remove from the heat, cool for 10 minutes, then transfer to your blender carafe. (If your carafe is heat-resistant you can skip the rest period.) Allow the syrup to cool to around 80 degrees F. Clean the saucepan.

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Directions. Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint.

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Our favorite Good Eats guru Alton Brown teaches us the secret to a perfect Mint Julep, a classic American South summertime cocktail. Alton Brown's Mint Julep Posted on Thursday, June 25th, 2015 at 11:06 pm. Down one (or three) of these refreshing drinks on a hot summer day.

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Procedure. Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint.