Saturday, May 7, 2011

Kentucky Derby Juleps


I'm not a fan or regular juleps, but these peach ones sound yummy!!

CLASSIC MINT JULEP



2 tender sprigs of fresh mint
1/2 ounce Simple Syrup*
2 ounces, bourbon
crushed ice


In the bottom of a highball glass or a silver julep cup, muddle one sprig of mint with the sugar syrup. Fill with crushed ice and add the bourbon. Swirl with a bar spoon until the outside of the glass frosts. Top up with more ice and garnish with the remaining sprig of mint.

*SIMPLE SYRUP: In a saucepan over medium heat, dissolve together equal parts of sugar and water (or use more sugar, if a sweeter result is desired). When the sugar has dissolved, the liquid will be clear; remove from heat and allow to cool. Store in the refrigerator.


Cook’s Note: Simple syrup is a handy item to keep in the refrigerator for sweetening any cold beverage from a cocktail to iced tea or lemonade, because sugar is difficult to dissolve in cold liquids. The syrup sweetens the beverage to taste, immediately, with no undissolved sugar to be found in the bottom of the glass or pitcher.

MINT and PEACH JULEP



3 tender sprigs of fresh mint
2 slices of sweet Georgia peach
1/2 ounce, Marie Brizard peach liqueur
2 ounces, bourbon


In the bottom of a mixing glass, muddle one sprig of the mint and the peach slices with the peach liqueur. Add the bourbon and strain into a highland glass filled with crushed ice. Swirl with a bar spoon until the outside of the glass frosts. Garnish generously with mint sprigs. Top up with crushed ice.

PEACH BRANDY JULEP



2 tender sprigs of fresh mint
1/2 ounce, peach brandy (preferably Marie Brizard Peach Liqueur)
2 wedges of sweet ripe peach
2 ounces, VS (good quality) cognac


Strip the leaves from one sprig of mint and muddle them together with the peach brandy and peach wedges. Add the Cognac and shake. Strain into a highball glass filled with crushed ice and stir until the outside of the glass frosts, adding more crushed ice if necessary. Garnish with the second sprig of mint.



Cook’s Note: Always use tender, young sprigs of mint for juleps. They last longer and look better in the glass. Spearmint has small leaves with good structure that don’t wilt quickly. Pick about five inches off the top of the mint stalk and use the bottom leaves for bruising, saving the well-formed sprigs on top for the garnish.

Recipes adapted from: The Craft of the Cocktail by Dale Degroff (Potter)

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