Frozen Memphis Mint Juleps
PAT Let’s see . . . the cocktail queen has delivered something frothy, minty-fresh, cool, and spiked with bourbon (I like Jack Daniel’s). Do I need to sell this any harder than that? Forget the Derby and those silly hats—cool down and get down for Memphis in May!
Recipe information
Yield
serves 4
Ingredients
1 cup bourbon
1 cup mint simple syrup (recipe follows)
8 cups ice cubes
Fresh mint sprigs, for garnish
MINT SIMPLE SYRUP
1 cup water
1 cup sugar
1 bunch fresh mint, leaves bruised
(makes 1 cup)
Preparation
Step 1
Pour the bourbon, simple syrup, and ice into a blender. Blend until smooth. Pour into six glasses, and serve icy-cold with a sprig of mint for garnish.
MINT SIMPLE SYRUP
Step 2
Pour the water into a saucepan, and bring to a boil. Reduce heat to a simmer, add the sugar, and stir until it is completely dissolved. Add the mint, turn off heat, and cool completely. Strain before using.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
