Double Mint Julep

By Adriana Janovich

The Inland Northwest is a long way from the American South and the birthplace of one of its signature sips: the classic mint julep. But that doesn’t mean we can’t enjoy the robust and refreshing cocktail here.

This time of year, mint is overflowing at regional farmers’ markets and aggressively tries to take over backyard herb gardens. If you find yourself with an abundance of mint—along with the need to cool off during long sultry summer days—consider this quick and easy-to-make cocktail, which features homemade fresh mint simple syrup on top of the traditional muddled fresh mint leaves.

Typically crafted with just four ingredients—sugar, mint, crushed ice and bourbon—the official drink of the Kentucky Derby traces its roots to Virginia in the late 1700s. Back then, mint was a remedy for treating upset stomachs or digestive issues, and it wasn’t uncommon to imbibe a concoction of mint and sweetened spirits in the morning. Before the Civil War, rum or brandy was often used, along with Cognac, gin, whiskey or even sparkling wine. Today, bourbon is the go-to spirit for mint juleps.

Use your favorite, but note strong bourbon is better for standing up to the bright, crisp flavor of mint. Also, the ice will dilute the drink as it melts, even if you pre-chill your cup. Historically, mint juleps were served in pewter or silver cups, which form a lovely frost on the outside and help keep the cocktails cold.

When the drink was first being developed, ice was an expensive luxury. Presenting a guest with an overflowing cup of hand-crushed ice was a way of showing hospitality, respect and wealth. Mint juleps were drinks of the Southern elite.

Today, refrigerators crush ice for us, helping to make this quintessential Southern cocktail—once reserved for the upper-class—approachable and accessible for the modern masses. Mint juleps don’t have to be reserved for race day or the South, and neither does this extra-minty twist on the longtime refresher.

schedule 10 MINUTES  group  4 PEOPLE

Ingredients

Double-Mint Juleps
8 to 10 mint leaves
Crushed Ice
3 oz bourbon
½ oz Fresh Mint Simple Syrup (see recipe below)
Dash of bitters, for garnish (we use Fee Brothers
Old Fashioned Aromatic Bitters.)
1 or 2 mint sprigs, for garnish

Fresh Mint Simple Syrup
1 C water
1 C sugar
½ C fresh mint leaves

Instructions

Place mint leaves in the bottom of a julep cup and muddle gently to extract the oils. Fill the cup three-quarters with crushed ice. Add the bourbon and fresh mint simple syrup. Stir until the cup is frosted on the outside. Mound more crushed ice on top to form an ice dome, and garnish with a dash of bitters and mint sprigs. Serve with a straw for sipping and stirring.

Fresh Mint Simple Syrup
Bring water and sugar to just barely a boil in a small saucepan over medium-high heat, whisking to dissolve the sugar. Add mint leaves, reduce heat to a simmer, and cook—without stirring—for about 10 minutes, or just until the mixture is slightly reduced. Remove from heat and let steep until cooled to room temperature. Discard mint leaves. Store in a covered glass jar. If refrigerated, may be used for up to six months.

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