Is it appropriate to post photos of a half-drunken whiskey bottle? Oh well.
Recently, I’ve been obsessed with Bulleit Bourbon. Its the only thing I’ve been drinking lately and has caused many hangovers at work. I don’t have much time and this is a pretty popular whiskey so no review today but I assure you, if you haven’t had it before, its delicious.
I usually just drink it neat or with an ice cube or two but it looks like a Bulliet Mint Julep is in the immediate future.
The Bulliet Mint Julep
- 15 oz Bulleit Bourbon
- 30-40 fresh mint leaves
- Simple syrup solution (1 cup sugar and 1 cup water)
- Wash mint leaves, pat dry and put them in a small mixing bowl. Cover with 3 oz of Bulleit Bourbon and let soak for 15 minutes.
- Remove mint, then place in a clean cotton cloth and wring over bowl, bruising the leaves. Dip back into bourbon and wring again. Repeat several times to create mint extract. Set extract aside for one hour. You can also put the leaves back in the extract for a more concentrated mint flavor.
- Combine mint extract (leaves included, if preferred) with simple syrup in a covered glass container or jar and refrigerate overnight.
- Fill julep cups with crushed or shaved ice and insert a fresh mint sprig. Add 1 oz of Bulleit Bourbon to each cup. Add marinated julep mixture to taste.