Jumpin’ Julep Cocktail
Indulge in this nice, refreshing cocktail when the weather gets hot this weekend.
-Recipe Courtesy of Spice & Ice: 60 tongue-tingling cocktails by Kara Newman, amazon.com; Photo courtesy of Antonis Achilleos
Every year in May, the mint julep is served at parties celebrating the Kentucky Derby – but really, this drink can be enjoyed any day of the month. This reinvention subs rye for the traditional bourbon, and was adapted from New Orleans mixologist Danny Valdez.
Makes 1 Drink
6 sprigs fresh mint
Sliver of jalapeño
1 ounce simple syrup
2 ounces Sazerac Rye whiskey
1. In a mint julep cup (or Collins glass), muddle mint with jalapeno.
2. Add simple syrup, squeeze in lemon wedge (and drop it into the cup), and add rye whiskey. Add a little crushed ice, and stir.
3. Add more crushed ice, to nearly fill the glass. Garnish with a sprig of mint on top.
Note: It’s traditional to use crushed ice, not cubed, in this drink to dilute the whiskey. If you don’t have any on hand, wrap up a handful of ice cubes in a clean tea towel or in a plastic bag (be sure to squeeze out all the air or the bag will pop!). Grab a meat tenderizer and pulverize the cubes. Crushed ice melts quickly, so do this right before serving.