Derby Day Tip
Try making your julep with pure maple syrup instead of simple syrup for a real treat!
Maple Mint Julep
- A few mint leaves
- 2 tsp pure maple syrup
- 2 tsp water
- crushed ice (see below for crushing tip)
- 1 jigger bourbon
- Muddle mint leaves in bottom of glass.
- Add maple syrup and water.
- Top with crushed ice. To crush, put cubes in clean kitchen towel and crush by leaning on them with a heavy iron skillet.
- Top with bourbon, stir, garnish with a mint sprig, and serve.
May 7th, 2013 at 7:01 pm
I’ve been making Mint Juleps for years following the recipe in the 1943 edition of The Joy of Cooking, and I’ve been quite satisfied with the results:
Chill silver julep cups or 12 oz. glasses (I use pewter julep cups)
Pick from stem and place in cup 5 or 6 mint leaves
Muddle with:
1 teaspoon powdered sugar
1 teaspoon water
Fill cup with finely crushed ice. Pour in:
1 jigger bourbon
Stir energetically until the ice has dropped one or two inches and frost begins to appear. Then fill remainder of glass with crushed ice and pour in:
1 jigger bourbon
Decorate with sprigs of mint
Serve with short straws
Your maple syrup variation sounded good to me, so I tried the above recipe with 1 tsp syrup and then 2 tsp syrup (no water).
I feel that your recipe with half the bourbon and the extra water would be too watery and too sweet.
But the modified Joy of Cooking recipe with 2 tsp syrup is very good (one is not sweet enough; I’ll try 3 soon).
I’ll be traveling through Bourbon County, KY in a couple weeks and will update this after doing some taste tests there.