It’s summer, and nothing says summer like that classic southern drink, the mint julep. With our spearmint plant flourishing,* and bourbon in the bar (of course), there was no need to go shopping for extra ingredients for this drink.
* We brought a cutting from our plant in California, but we’ve confined it to a pot this time, since the damn thing grows like a weed.
I wanted to make it with a mint simple syrup to ramp up the minty-ness a notch, but that was easy to pull off — just a cup of water, a cup of sugar, and a handful of mint leaves crushed between my fingers. The end result was minty bourbon deliciousness.
Definitely give this one a try when it’s nice and sweltering outside, and you won’t be sorry! Save the extra simple syrup for other cocktail experiments, or use it to sweeten some iced tea.
1 oz mint simple syrup**
3 oz bourbon
12-14 mint leaves, plus a sprig for garnish
Place the mint leaves in the bottom of a julep or highball glass. Pour the simple syrup over and muddle. Add the bourbon and fill the glass with crushed ice. Garnish with a mint sprig.
** Combine 1 cup of water and 1 cup of sugar in a small saucepan and bring to a boil. Crush several mint leaves into the pan and stir until the sugar is completely dissolved. Remove the pan from the heat and cover until cool. Can be used immediately or chilled for later.