recipe reviews for:

Mint Juleps

“Sit on the front porch in your rocking chair on a sultry afternoon and sip on one or two of these. The proper way to serve a mint julep is in a frozen silver goblet, but you can use glasses instead--just use the most elegant ones you have! You can make the syrup ahead of time and store it in the refrigerator for whenever the julep mood strikes you.”

Sort reviews by:
DATE
RATING
MOST HELPFUL

Reviewed: Apr. 22, 2012

I loved this recipe. So fantastic. Perfect balance of sweet, mint, bourbon. 4 oz is A LOT of bourbon, though, even with filling most of the glass with ice. I will probably halve the serving size next time. Also followed the tip to bruise the mint and it turned out well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Liane

Cooking Level: Intermediate

Reviewed: Jan. 4, 2012

Judging from the other reviews, this may be a great recipe for mint juleps. I've always wanted to try one, and did with this recipe. Guess I just don't like this, though, as we actually threw out the simple syrup after a few days, realizing no one would try it again. Would be good syrup for a mojito, though, which we love.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

grampnana

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

Reviewed: Oct. 20, 2011

Although I just made the syrup to save for later, it was easy and turned out great! I look forward to the juleps :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jess

Reviewed: Sep. 4, 2011

yum

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kthier

Cooking Level: Expert

Reviewed: Jul. 25, 2011

Loved the suggestion of using simple syrup! Fantastic summer drink!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kaa

Reviewed: Jul. 3, 2011

Maybe because I grew up on the Gulf Coast and not in Kentucky, but I was taught to make it with clear rum. I didn't like the bourbon flavor. If you don't like bourbon try it with rum.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Meredith

Reviewed: Jun. 11, 2011

First a recommendation- I only serve my juleps with Woodford Reserve. I came across it at a bourbon tasting and fell in love, and since then have seen it umpteen times used in varying recipes in Southern Living mag. It's VERY smooth. I have my own style of preparing this. I pack around 1 cup of fresh mint leaves in to a clean glass jar and bruise the leaves by smushing them up against the sides of the jar with a wooden spoon. After the sugar syrup is cooked I pour it in to the jar, smuch some more but not hard enough to create too many bits of leaf debris, close the lid, cool on the counter then chill in the fridge overnight (in a pinch I've given it an ice bath!). When chilled I drain the mixture through cheesecloth, remove the leaves and either pour it back in to the glass jar or in to a condiment style squeeze bottle. I get tremendous reviews making it this way and serving it with the Woodford and even non-bourbon drinkers enjoy it. Lastly- TRY MAKING THIS WITH BASIL instead of mint! I saw a recipe for it in SL and my f=husband and friends practically BEG me for it all year long! I use fresh basil straight from the garden and otherwise make it the exact same way. It's not as sweet and is incredibly refreshing! I've also recently had a Lemongrass julep (same deal, just use lemongrass instead of basil or mint) and a mint-ginger julep. The ginger gave a nice kick.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

BigPaws12

Reviewed: May 30, 2011

Yipes! i hate to leave a bad review but I wouldn't recommend it - so thick and wayyyy too strong (and that's after i cut the bourbon by half!. Not for the weak of heart!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

twebby

Cooking Level: Intermediate

Home Town: Bloomfield, New York, USA

Reviewed: May 12, 2011

This is a good recipe, I made the following changes since I was having Juleps for a crowd. After syrup cools, I submerged an entire bunch of mint and let it sit overnight. Then remove the whole bunch and toss it. Put bourbon in a glass pitcher (add a 1/2 or 1 cup more if you like it a little stronger). Then add the minted sugar syrup and still Frig it over night if possible to let flavors melt. Pour this mix over crushed ice, and finish per the recipe. So much easier than portioning out bourbon and syrup. The additional cup of syrup can make another batch for you party, or save for future fun.

Was this review helpful? [ YES ]
4 users found this review helpful