Recipe by Mixologist Mouzon Taylor of Thoroughbred Club in Belmond Charleston Place in Charleston, South Carolina
For the Hot Julep
Small pinch of mint leaves
1 1/2 ounces jalapeño, ginger, and mint infused simple syrup (recipe follows)
2 ounces Bulleit Bourbon
Jalapeño slice and sprig of mint leaves for garnish
For the jalapeño, ginger, and mint infused simple syrup
1 cup water
1 cup sugar
1 jalapeño, sliced (remove and discard seeds for a less spicy simple syrup)
2 ounces ginger root, peeled and sliced
10-12 mint leaves
For the infused simple syrup: Heat water in a small sauce pan until boiling. Combine water with sugar in a pint-sized container. Add mint leaves, jalapeño, and ginger root to sugar and water mixture. Refrigerate for 48 hours.
For the Hot Julep cocktail: Muddle mint leaves and simple syrup in a Julep cup or short cocktail glass. Fill glass with crushed ice and add bourbon. Garnish with mint sprig and jalapeño slice, and serve.