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Recipe Detail Page
Mint Julep Punch
Spring 2017
Serves 8
You need a prodigious amount of mint here: about four 40-gram packages.
2 cups (500 mL) packed mint leaves, coarsely chopped
1½ cups (375 mL) granulated sugar
1½ cups (375 mL) water
Crushed ice or ice cubes
1½ cups (375 mL) Maker’s Mark Bourbon
4 cups (2 L) chilled soda water
Cucumber slices and mint sprigs
1 In a large saucepan, combine mint, sugar and water. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat to medium and boil syrup, without stirring, for 2 minutes.
2 Remove saucepan from heat and set aside to cool to room temperature. Set a fine sieve over a wide pitcher. Pour mint syrup through sieve, pressing on mint to extract as much syrup as possible. You should have about 2 cups (500 mL) syrup. Chill mint syrup until ready to serve.
3 To serve, pour 2 cups (500 mL) mint syrup over ice in a large glass pitcher or container. Add bourbon, then soda water. Add cucumber slices and mint sprigs and serve at once in tall glasses.
TIP For an individual Mint Julep, pour 2 oz chilled mint syrup over ice in a tall glass. Add 1½ oz bourbon, then ½ cup (125 mL) chilled soda water. Garnish with cucumber slices and a mint sprig.
Serves 8
