Frozen Mint Juleps…“Mint” to Be! I have a lot of lush-looking mint in not just one, but two, of my planter boxes, and well…do you remember how Annie, played by Meg Ryan in “Sleepless in Seattle”, is convinced that she see various “signs” that she and
Sam, played by Tom Hanks, are meant to be together? Okay, well, I didn’t bother bringing in the boxes of mint last winter, and it obviously survived the harsh cold, having come back in full force this summer, sooo….I saw all that mint as a sign that it was supposed to be an ingredient for cool and refreshing frozen alcoholic drinks this summer. I think that Annie and I would agree that these frozen mint juleps were just “mint” to be!
All kidding aside, these frozen mint juleps are seriously wonderful. I even surprised myself by how great they turned out. I merged several recipes that I found online and in my cookbooks, and ladies and gentlemen, this recipe for Frozen Mint Juleps is a triple crown winner. You can drink it watching the horse races, the baseball games, or your kid’s soccer games (in which case, store your Frozen Mint Juleps in an insulated container and have someone else besides the kid be the designated driver). Just a warning…these go down really easy! Here a few notes I want to highlight: (1) Remember to put your glasses in the freezer before you start juicing your lemon; (2) and yes, this mint julep recipe calls for lemon juice. I know, right? But, I assure you that it works, especially with this frozen version, and the lemon’s acidity adds a freshness and nice foil to the sweetness of the simple syrup and the whiskey;
(3) muddle or mash a good handful of mint with your booze, simple syrup and lemon juice before dumping all of it, including the mint into the blender. I use a big ol’ plastic cup and a wooden spoon to muddle and mash; (4) Emeril recommends rimming the glass with an orange and then sugar—I really like this little touch. I happened to have some older but still good mandarin oranges in the back of the fridge, so I juiced one, dipped the glass rims in the mandarin juice, and then some sugar.
If you don’t have an orange or orange juice around, then just use a little of the lemon juice on the glass rim instead; (5) I used Jack Daniels Honey Whiskey, which is a bit sweeter than their regular Tennessee Whiskey, which is fine with me because I have a sweet tooth.
But use whatever bourbon or whiskey you have on hand, and add or subtract a little of the sugar syrup, to your taste; and (6) this recipe makes two smallish servings, or one really big serving; it can easily be doubled or tripled.
Don’t miss out on making these Frozen Mint Juleps…maybe, just maybe…they were “mint” to be for you too! Here’s the recipe. Enjoy!
- 3 ounces bourbon or whiskey
- 3 ounces cooled simple syrup, more or less to taste
- 1.5 ounces lemon juice
- 6 or 7 sprigs of spearmint leaves or peppermint leaves
- ¾ to 1 cup ice
- Garnish for glass rims: 2 teaspoons each orange or lemon juice, white sugar
- Extra mint or orange slices for garnish, if desired.
- Place glasses in freezer.
- Muddle or mash sprigs of mint leaves in bourbon, simple syrup and lemon juice.
- Pour all the liquids and the muddled mint into the blender and add ice.
- Blend until smooth.
- Pour a little orange juice or lemon juice in one little saucer, and pour a little white sugar in another saucer. Pull glasses out of freezer and then dip glass rims in orange or lemon juice, then in sugar.
- Pour blended drink into glasses.
- Serve with sprig of mint or orange slice, if desired.
I am linking up with Tipsy Tuesday @ Grey is the New Black