Exclusive Mint Julep Day Recipe

Exclusive Mint Julep Day Recipe

GREEN TEA BERRY MINT JULEP

EPCOT International Flower & Garden Festival

Serves 1

MINT-INFUSED SIMPLE SYRUP

3/4 cup packed fresh mint leaves

1/2 cup sugar

1/2 cup water

GREEN TEA BERRY MINT JULEP

5 ounces water

1 green tea bag

1 ounce blackberry purée

1 1/2 ounces raspberry syrup

1/2 ounce reserved mint-infused simple syrup

1 ounce lime juice

Fresh berries

Mint leaves

FOR MINT-INFUSED SIMPLE SYRUP:

1. Wash and chop mint leaves.
2. Bring sugar, water, and mint leaves to a boil in a small saucepan, stirring until sugar dissolves.
3. Simmer for 2 minutes. Pour through fine-mesh sieve, pressing hard on leaves.
4. Cool to room temperature. Cover and refrigerate for up to 2 weeks.

FOR GREEN TEA BERRY MINT JULEP:

1. Bring water to a boil, then cool for 1 minute. Pour into a heat-proof container.
2. Add tea bag and steep for 2 to 3 minutes; remove tea bag and cool tea.
3. Combine cooled tea in a shaker with blackberry purée, raspberry syrup, mint-infused simple syrup, and lime juice. Shake and strain over ice into a tall glass.
4. Garnish with fresh berries and mint.

Cook’s Note: Toss into a blender with ice for a delectable frozen julep. If you’re over the age of 21, add 1 1/4 ounces of Kentucky Straight Bourbon Whiskey for an adult twist.

Always use caution when handling sharp objects and hot contents.
Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.