Fill the glass with shaved or crushed ice and add your bourbon. Sorry the yield is estimated. Garnish each serving with mint leaves lime slice and a maraschino cherry. 10 min refrigeration time cut and squeeze the ginger to bring out juice. Strain and discard mint.
Add half of the lemon mixture and ginger ale to each. In a medium saucepan stir together sugar and water. Muddle the mint leaves powdered sugar and water in a collins glass. Transfer beverage to pitcher and enjoy. Remove the pan from the heat and transfer the mixture to a bowl to cool more quickly.
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Mix sugar in equal amount of warm water and refrigerate for 30 to 40 min. Pour chilled lemon juice mixture over mint leaves and refrigerate for 30 60 minutes. Cover and chill several hours or overnight. Add half of the lemon mixture and ginger ale to each. Heat and stir until sugar is dissolved.
Place ice cubes in two 2 qt. 2 oz bourbon whiskey. Pour bourbon over ice and mound more ice into the top of the glass. Mix sugar water and juice in medium bowl. Place ice cubes in two 2 qt.
Let stand for 1 hour. Rinse mint and discard stems. 1 tsp powdered sugar. In a large bowl combine the water sugar lemon juice and mint. Garnish with lemon and mint if desired.
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4 fresh mint sprigs. Strain and discard mint. Remove pan from heat and chill. Mix lemon juice sugar and water in a small saucepan. 4 fresh mint sprigs.
Mix lemon juice sugar and water in a small saucepan. In a julep tin or rocks glass muddle the mint sprig with simple syrup by gently pressing to release the oils. Let stand for 1 hour. Place ice cubes in two 2 qt. Mix sugar in equal amount of warm water and refrigerate for 30 to 40 min.
Remove pan from heat and chill. Put ginger ale in refrigerator to chill. Add half of the lemon mixture and ginger ale to each. Virgin mint julep recipe preparation time. Fill the glass with shaved or crushed ice and add your bourbon.
