Ingredients
- 12 ounces peppermint (rinsed stemmed, this is 6 large bunches of mint or 6 cups)
- 1 pound lemons, juice only (1 1/2 cups lemon juice -- I used 9 lemons)
- 1 pound oranges (juice and grated peel, you need 1 1/2 cups orange juice plus 3 tablespoons orange peel -- I used 6 oranges)
- 5 cups water, cold
- 4 cups sugar
- 2 1/2 cups whiskey (bourbon)
- Ice, crushed
How to Make
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Step 1: In a heatproof bowl combine the mint, the juices and the grated orange peel). In a saucepan over high heat add 5 cups water and sugar and bring to a boil and stir until sugar dissolves. Boil until syrup is reduced to 5 cups (10 minutes). Pour the hot syrup over the mint and juices and let stand for 15 minutes. Chili uncovered until cold, cover and chill for one day.
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Step 2: Strain until a large pitcher, pressing on the solids (discard solids) and then add the bourbon and 2 cups of crushed ice and stir until ice dissolves.
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Step 3: Pour mixture over crushed ice in glasses and garnish with mint sprigs.
We hope you enjoy this recipe!
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