In preparation for my trip to the Kentucky Derby, I’ve been searching the InterGoogles for a great mint julep recipe to adapt to include my special mint-infused bourbon that’s been steeping on my back porch for two weeks now (see the post here).
As you’ll see from these tasty recipes and recommendations here, here and here, the classic julep recipe is fairly straight forward, calling for:
-Minted simple syrup
-Bourbon
-Crushed ice
-Mint sprigs, for garnish
My question is, will adding mint simple syrup to mint-infused booze be too much mint? Or is there no such thing as too much mint? Perhaps I should scale back on the mint in the simple syrup and let the herb infusion in the booze do most of the talking? What do you think? Are there any mixologists out there?
{ 8 comments… read them below or add one }
I would leave the mint out of the simple syrup and let the mint bourbon shine. If you find its not enough mint for you, you can always add more but you can’t take away too much mint.
I will freely confess that I’m not a mixologist, not even close, but I do make vanilla extract using bourbon. I also make extract using vodka, but the bourbon is by far my favorite. Bourbon flavor is so hearty that the mint will likely only add a touch of flavor to it. I say go with the simple mint syrup. It might even be tasty to try it with different types of mint. Chocolate mint would probably be too subtle, but pineapple mint or spearmint would likely add more nuance to the drink.
As an aside, for the first time, I made a mint tincture with vodka and was surprised that the mint changed the vodka dark brown and added a lot of flavor, which is different from my vanilla bean extract making.
Simple syrup is so easy to make, I vote make both and have a very merry evening!
I send my vote with Rebecca’s idea!
At our yearly NH Derby parties, I make minted simple syrup a few day ahead of time. Then I set up the bar with the booze, the pitcher of simple syrup, crushed ice and instructions. The minted syrup saves the time of muddling the mint for each drink. Once I read your Minted Bourbon post, I thought twice. Perhaps this year, I do it your way… However, when I do self serve, people can chose the amount of Bourbon in their drink, and the minted simple syrup allows for enough mint flavor without the alchohol.
I think both could work…after one or two juleps, no one will care!!
I have never had a Julep, although I have been reading this and think maybe on Derby Day. But what I really want is one of the sterling cups….now that says Southern!
Yumm! Great photo, I had a fabulous one when I was in Memphis at the Peabody Hotel- Good Luck and never to much mint!
I use the simple syrup. But I have not yet tried the mint infusion. I am always, however, looking for the perfect reasonably priced pewter julep glass as in your picture. Can you assist in this acquisition?