We can’t even begin to tell you how excited we are about our upcoming event, Prohibition NYC Speakeasy, on April 20th with Bravo Chefs Rob McCue and Adam C, Banks. Even though we can’t share the amazing location yet (did we mention there is going to be a secret room, surprise performances and authentic 1920s moments?), we did sit down with the chefs to preview the Mint Julep Sphere they’re concocting.
The traditional way to serve a mint julep is in a frozen silver goblet, but if you have been to a McCue -Banks event, you know that they are not going to do anything the traditional way. This drink will transport you right back to a sultry afternoon in an unknown location on Manhattan’s Lower East Side, where you could literally relax and speak easy. We just released the last 20 tickets left to Prohibition NYC, so get yours now (and see below the jump for your own Mint Julep recipe!)
Since you probably don’t have have on hand at home to make Mint Julep’s into molecular spheres, Rob’s provided Untapped readers with a recipe you can make easily and hold in your fridge until the julep comes calling your name.
Mint Julep Recipe from Chef Rob McCue
- 2 cups water
- 2 cups white sugar
- 1/2 cup roughly chopped fresh mint leaves
- 32 fluid ounces Kentucky bourbon
- Sprigs fresh mint leaves for garnish
1. Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves.Now you have mint simple syrup
2. Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each.
3. Top each cup with a mint sprig and a straw.
4. Trim straws to just barely protrude from the top of the cups. Serve juleps on a vintage 1920’s silver platter.
More about Prohibition NYC on Untapped Cities.