Have Julep, Will Travel

By: The Local Palate
North of Bourbon

The seemingly simple julep has plenty more to it than just bourbon and mint. It can be altered and added to in many different ways, and it can travel to a destination event too.

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Serves 30

  • 50 ounces (2 fifths) Old Grand Dad BiB
  • 12½ ounces (1:1) simple syrup
  • 1 bunch of mint
  • Special equipment: Cooler, red Solo cups, gas station ice
  1. Get a big mixing bowl or plastic container. Add bourbon.
  2. Add simple syrup and combine with any (clean) instrument you have at hand.
  3. Store liquid in 2-quart containers or any vessel you deem safe for refrigeration and travel.
  4. When you’re ready, take the batch with you in a cooler. It’s important it remains cold, along with the mint.
  5. Take the bunch (yes, a technical term) of mint out and separate good sprigs from bad.
  6. Disassemble the package of red Solo cups, and find the person with the ice. Generously measure 3-ish ounces of your batch and combine with enough ice. Toss some good mint inside.
  • Recipe By
    Brad Jenning of North of Bourbon in in Louisville, Kentucky

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