In a blender, combine Demerara Sugar and Bulleit Bourbon. Pulse until sugar is dissolved. Take 12 sprigs of mint and strip the leaves from the stems. Add the leaves to the mixture. Add the Peychaud's Bitters. Add 4 cups of ice. Blend until smooth. Pour into metal Julep cups. Garnish with 5 mint sprigs with the bottoms cut off to allow the mint flavor to bleed out of the bottom of the stalks. Dash Peychaud's Bitters on top of mint. Cut 2 straws so they are only 3/4" above the mint and place them into the bouquet so each sip provides a new breath of fresh mint essence.
Mixologist's note:"A frozen Mint Julep for a party with the luxury of time and resources. You won't find a more wonderfully complex Julep drink - not even in Churchill Downs on race day." Serves 4
Klik op de sterren om een beoordeling achter te laten!