- 2 oz. gin
- 1/2 tbsp. simple syrup
- 1/2 oz. lemon juice
Mix the first three ingredients (or shake with ice), pour into champagne flute. Top with champagne.
Remove ~40 small mint leaves, wash, and place in bowl. Cover with 1/4 c. bourbon and soak for 15 minutes. Gather the leaves in paper towel and wring out over the bowl. Dip the bundle again, and repeat the process several times.
Prepare 1:1 simple syrup using the water and sugar; cool.
Pour 3 1/2 c. bourbon into a large bowl or pitcher. Add 1 c. of the simple syrup. Add the mint extract 1 tbsp. at a time until there is a mild mint taste to the mix (each batch is different). [CP: I used all of it the first time I made the recipe.] Refrigerate for at least 24 hours to meld flavors.
Fill a glass 1/2 full with shaved ice. Add a mint sprig. Fill the rest of the way with shaved ice. Fill glass with julep mixture and serve.
Bill Samuels, Food Network
Stir and strain down into a double-old fashioned glass. Express the lemon oil and wipe the peel along the glass rim before you drop it in.
Combine in a cocktail shaker. Shake vigorously without ice until frothy. Add ice and shake again, then double-strain into a cocktail glass. Garnish with a lemon wheel.
David Mangiantine, Bar Manager, Farmstead, via Spirit Magazine, Feb. 2013
Put all ingredients in a cocktail shaker with ice and shake vigorously. Pour into cocktail glass with a cinnamon-sugar rim. Garnish with a slice of fresh apple.
Mario Batali, New York Times Magazine