To honor Guitar Fred's southern roots, we're going to offer a signature drink: the mint julep!
Here are a few recipes from 7x7 I'm considering. Since the Kentucky Derby is this weekend, we might as well try 'em. The Honey Stone looks like a winner!
Three No-Fail Mint Julep Recipes from Rickhouse's Erick Castro
It's Kentucky Derby time, which means the pressure is on to make a killer mint julep.
So in the name of great Derby parties citywide, we're teaming up with Liquor.com to bring you three no-fail julep recipes from Erick Castro, bartender and general manager of Rickhouse. Check out the recipes below and read the full article on Liquor.com.
Mint Julep
Contributed by: Erick Castro
INGREDIENTS:
* 2 oz Bourbon
* .25 oz Raw sugar simple syrup (one part water, one part raw sugar)
* 8 Mint leaves
* Garnish: Mint sprig
* Glass: Julep
PREPARATION:
Lightly muddle the mint and simple syrup in a julep cup. Add bourbon and pack tightly with crushed ice. Stir until the cup is frosted on the outside. Top with more crushed ice to form an ice dome and garnish with a mint sprig.
Georgia Mint Julep
Contributed by: Erick Castro
INGREDIENTS:
* 1.5 oz VS Cognac
* .75 oz Peach liqueur (Mathilde)
* 8 Mint leaves
* Dash raw sugar simple syrup (one part water, one part raw sugar)
* Garnish: Pineapple wedge and mint sprig
* Glass: Julep
PREPARATION:
Lightly muddle the mint and simple syrup in a julep cup. Add the remaining ingredients and pack tightly with crushed ice. Garnish the drink with a pineapple wedge and mint sprig.
Honey Stone Julep
Contributed by: Erick Castro
INGREDIENTS:
* 2 oz Bourbon
* .5 oz Honey syrup (one part honey, one part water)
* .5 oz Apricot liqueur (Rothman & Winter)
* 8 Mint leaves
* Garnish: Pineapple wedge and mint sprig
* Glass: Julep
PREPARATION:
Lightly muddle the mint and honey in a julep cup. Add the remaining ingredients and pack tightly with crushed ice. Garnish the drink with a pineapple wedge and mint sprig.
So in the name of great Derby parties citywide, we're teaming up with Liquor.com to bring you three no-fail julep recipes from Erick Castro, bartender and general manager of Rickhouse. Check out the recipes below and read the full article on Liquor.com.
Mint Julep
Contributed by: Erick Castro
INGREDIENTS:
* 2 oz Bourbon
* .25 oz Raw sugar simple syrup (one part water, one part raw sugar)
* 8 Mint leaves
* Garnish: Mint sprig
* Glass: Julep
PREPARATION:
Lightly muddle the mint and simple syrup in a julep cup. Add bourbon and pack tightly with crushed ice. Stir until the cup is frosted on the outside. Top with more crushed ice to form an ice dome and garnish with a mint sprig.
Georgia Mint Julep
Contributed by: Erick Castro
INGREDIENTS:
* 1.5 oz VS Cognac
* .75 oz Peach liqueur (Mathilde)
* 8 Mint leaves
* Dash raw sugar simple syrup (one part water, one part raw sugar)
* Garnish: Pineapple wedge and mint sprig
* Glass: Julep
PREPARATION:
Lightly muddle the mint and simple syrup in a julep cup. Add the remaining ingredients and pack tightly with crushed ice. Garnish the drink with a pineapple wedge and mint sprig.
Honey Stone Julep
Contributed by: Erick Castro
INGREDIENTS:
* 2 oz Bourbon
* .5 oz Honey syrup (one part honey, one part water)
* .5 oz Apricot liqueur (Rothman & Winter)
* 8 Mint leaves
* Garnish: Pineapple wedge and mint sprig
* Glass: Julep
PREPARATION:
Lightly muddle the mint and honey in a julep cup. Add the remaining ingredients and pack tightly with crushed ice. Garnish the drink with a pineapple wedge and mint sprig.
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