Message 14709 of 22774 in Behind the Bar

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The way I have always made them is to muddle/press the mint with some sugar 
syrup, before adding bourbon and stirring with cubed ice. Finally straining 
over crushed ice.

The only mint in the finished drink is the garnish, sugared mint sprig, ; )

If you sold enough (Jakes Bar and Grill springs to mind) then I would 
definitely infuse the bourbon/sugar syrup beforehand, but on most bars, this 
would not be necessary!

I tried Flugellbinder's recipe (in Class magazine) for infusing bourbon:-

pack of mint
cup of sugar
bottle of bourbon

Transfer all to airtight container, gently press mint to release the oils and 
infuse for 24 hours. Strain back into bottle.

Stick in your freezer and you have ready to drink Mint Julep Bourbon, just 
serve over crushed ice. Brilliant for keeping in the freezer at home!

Cheers,

Adam

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