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Emeril's Mint Julep

Emeril Lagasse

Recipe adapted from Louisiana Real and Rustic Cookbook, by Emeril Lagasse, published by William Morrow, 1997

Show: Emeril LiveEpisode: Mint & More Mint

Rated: 5 stars out of 5Rate itRead users' reviews (1)

  • Cook Time:

    --

  • Level:

    Easy

  • Yield:

    1 drink

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Ingredients

  • 6 to 8 spearmint leaves
  • 1 tablespoon simple syrup, (equal amounts water and sugar, heated until sugar melts), cooled
  • Crushed ice
  • 2 ounces bourbon
  • 1/2-ounce Grand Marnier
  • Sprig of mint for garnish

Directions

Put the mint leaves and the syrup in the bottom of a tall glass. With the handle of a wooden spoon, crush and mash the leaves to extract the flavor. Fill the glass with crushed ice. Pour in the bourbon and Grand Marnier. With a long-handled spoon, jiggle (don't stir) to chill and mix. Garnish with a sprig of mint. Sip.

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Comments & Reviews

  • recipe Emeril's Mint Julep
    NIKKI Gibsonia, PA 09-14-2004

    Flag

    Perfect!

    Rated: 5 stars out of 5
    This drink is spectacular! We used regular mint leaves instead of spearment and also made the simple syrup the night before... and let it sit overnight to really let the mint enhance the taste of the suger/water mixture. It was the most popular drink at our dinner party. Many people left with this recipe!Read more
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