|Nobu: The Cookbook|
|by Nobu Matsuhisa|
Japanese masterchef Nobu Matsuhisa's unique dishes combine the skills and ingredients of classical Japanese cuisine with an acceptance of western ...
1 - 10 of 22 for mint julep
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Crush mint leaves and sugar in a 12 ounce glass. Fill with cracked ice and whiskey. Stir until glass frosts. Decorate with mint sprig.
Crush mint leaves and sugar ... Stir until goblet frosts. Decorate with sprigs of mint. Note: All bourbons are whiskey but not all whiskeys are bourbon!
Crush mint leaves and sugar in ... Fill with cracked ice and add 1-1/2 jiggers (2-1/4 oz.) Whiskey. Stir until glass frosts. Decorate with sprigs of mint.
Boil sugar and ... strained lemon juice, mint leaves bruised, and ginger ale; half fill glasses with crushed ice, and julep, and garnish with a sprig of mint.
Cook sugar and ... rind. Pour over mint leaves and let ... of syrup for each serving. Fill with crushed ice and water, tea or ginger ale. Serves 10 to 12.
Crush sprig of mint. Place sugar ... cocktail rod, keeping hands away from goblet as much as possible. Garnish with mint and serve when goblet is frosted.
In a 12 ... 3 sprigs of mint and sugar. Crush ... fill glass. Place in freezer. Just before serving, garnish with a mint sprig. Serve with a long straw.
Boil sugar and water ... cool. Add lemon juice, mint leaves and ginger ale. Fill glasses half full with crushed ice and julep. Garnish with a sprig of mint.
Boil sugar and ... juice and crushed mint leaves. Let stand ... cold ginger ale and serve immediately with a sprig of mint in each tall glass. Serves 6.
Boil water and sugar, pour over crushed mint. When cool add lemon juice. Add Ginger Ale when ready to serve. Pour over ice. Serves 6.
Result Page: 1
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