|Recipe from: someoneleftthecakeoutintherain|
Image credit: The blonde bomber
Sparkling Mint Julep
“Superfine is the only way to go for sugar, it dissolves much more quickly and easily into the water solution.” The blonde bomber
2 cups bourbon
2 bunches fresh spearmint
1/2 cup water
1/2 cup superfine sugar
Champagne or sparkling wine
Pick about 40 small leaves.
Wash and place in a small bowl.
Cover with 3 ounces bourbon.
Allow the leaves to soak for 15 minutes.
Gather mint leaves together and wring over bowl of bourbon.
Let sit again and wring again.
Does this as often as you have time for, as more extract comes out with each time.
To prepare simple syrup, mix superfine sugar and water in a small saucepan over medium
Heat to dissolve sugar.
Stir constantly so the sugar does not burn.
Set aside to cool.
To prepare mint julep mixture, pour 2 cups of bourbon into a large glass bowl or glass
Add 1/2 cup of the simple syrup to the bourbon.
Add the mint extract to the julep mixture.
Pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.
To serve the julep, fill champagne glasses with bourbon mixture, leaving room for sparkling
Top with sparkling wine and garnish with extra mint.
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