Mint julep punch
- Fresh mint leaves, plus extra sprigs to garnish
- 50ml bourbon
- 25ml mint cordial (see below)
- 100ml brewed mint tea, cooled
- For the mint cordial (makes about 500ml)
- 220g white sugar
- 20g fresh mint leaves
To make the mint cordial, combine the sugar with 500ml water in a saucepan over a low heat. Stir until the sugar dissolves, about 3 mins, taking care not to let it come to the boil. Once the sugar has dissolved, turn off the heat and add the mint leaves. Cover and leave the syrup to infuse at room temperature for 4-5 hrs or overnight.
Strain your infused syrup through a sieve. The strained syrup will keep in an airtight bottle or jar for up to two weeks.
To make the julep, roughly crush the fresh mint leaves in the bottom of a glass using a rolling pin or muddler. Add a handful of ice, then pour over the bourbon, mint cordial and mint tea. Stir and garnish with the mint sprig. Serve immediately.
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