The classic Mint Julep was born for summer: poured over plenty of crushed ice, traditionally served in a silver (or pewter, if your budget didn’t extend to silver) cup to keep its cool, and sipped slowly through a straw. Ah, the straw. Not all recipes call for it, but without the straw, you’re bound to get a face full of crushed ice, no? Others must share my distaste for that frozen assault, because in my experience the Mint Julep is generally served with a straw. Sadly, few bars or cocktail lounges in my rotation offer the glass or stainless steel options, and when I inquired at one establishment, I was told that paper straws would increase the drink’s cost by a dollar.
The solution? Bring your own reusable straw to your favourite licensed patio—or make this drink at home. Let’s go. You can mix the simple syrup with mint a day or two ahead; if this becomes your go-to summer drink, you’ll want to make sure you always have mint syrup ready in the fridge. And good luck with the “sip slowly” part; this drink goes down far too easily.
Ingredients
- 3/4 to 1 ounce mint syrup (see recipe below)
- 2 1/2 ounce bourbon or local whisky
- crushed ice
- a fresh spearmint sprig for garnish
Preparation
Place glasses or metal cups in the freezer for at least an hour before serving.
Heap crushed ice into a chilled glass, piling it higher than the rim. Use a chopstick to make a few holes in the ice. Add the spirit of your choice (see below), pouring slowly to prolong ice-whiskey contact. Follow with up to 1 oz of mint syrup (depending on how sweet you like your drinks). Clap the mint sprig garnish between your hands to release its oils and send a powerfully minty aroma into the nose of the drinker. Insert that mint sprig like a jaunty feather in a stylish hat.
Mint Syrup
makes about ½ cup
½ cup granulated sugar
½ cup water
15 to 20 fresh spearmint leaves
In a small saucepan, bring sugar and water to a boil. Reduce heat and whisk for a minute to dissolve the sugar. Pour into a jar with 15 to 20 fresh spearmint leaves, muddling them with the back of a spoon or cocktail muddler. Let cool and refrigerate for at least an hour, ideally 12. Strain mint leaves out before using.
*Mint Julep is the traditional drink of the Kentucky Derby, and Kentucky bourbon is what most recipes call for. Still, be bold and try it with rye or one of the southern-style BC whiskeys. To list a few: Trust Whiskey Southern from The Liberty Distillery (Granville Island), Urban Burban from Urban Distillery + Winery (West Kelowna), or BRBN from Okanagan Spirits (Vernon and Kelowna).
