A light, fizzy take on the classicMint Julep.
Ingredients
Makes 6 drinks
Step 1
In a small bowl combine mint leaves and bourbon, crushing the mint slightly to extract the flavor, and chill the mixture, covered, for at least 6 hours or overnight. (The flavor improves the longer the mixture is chilled.)
Step 2
Strain the bourbon mixture through a fine sieve into a bowl, pressing hard on the mint leaves, and discard the leaves. Spoon 2 teaspoons of the bourbon into each of 6 Champagne flutes, divide the Champagne among the flutes, and garnish the drinks with mint sprigs.
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Reviews (3)
Back to TopI really, really, really, hate Bourbon, maybe that's why I like Mojos(?) they don't use bourbon.
sageypoo30
Ohio
5/8/2011
We got bombed on this baby one Sonora Frontier Days Parade day. It was sunny as we sat out in the upstairs deck and sipped these drinks. We used a blender with fresh mint leaves and then mashed the pulp through a screen cup. What a way to get smashed. Enjoy.
Stefano
Sonoma, CA
10/27/2001
This recipe appeared in Gourmet, May, 1990 and we've been making it and loving it ever since. It's light, a little bubbly and a nice change from the mint juleps made with sugar. Our guests have always enjoyed it, too, and many have requested the recipe.
Anonymous
Portland, Oregon
6/25/2001
