Jalapeño-Spiked Bourbon Julep

Bourbon julep feat
Photo by Andy Hyslop

The traditional mint julep gets a spicy upgrade with Edward Lee’s recipe for the classic bourbon julep infused with jalapeño flavors.

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1½ cups

  • 4−6 mint leaves
  • plus more for garnish
  • *1 ounce jalapeño simple syrup
  • Crushed ice to fill the glass
  • 2½ ounces bourbon
  • Jalapeño Simple Syrup
  • 1 cup sugar
  • 2 jalapeño peppers, chopped, seeds and all

Bourbon Julep

  1. Place 4 to 6 mint leaves in the bottom of a julep glass.
  2. Add the jalapeño simple syrup and gently bruise the leaves, preferably with a wooden muddler.
  3. Add the crushed ice to fill the cup almost ⅔ of the way.
  4. Add the bourbon and stir gently.
  5. Fill the cup fully with more crushed ice and top with a splash of club soda.
  6. Garnish with a sprig of mint and a slice of fresh jalapeño pepper. Serve immediately

Jalapeño Simple Syrup

  1. In a small pot, combine 1 cup water with sugar and peppers. Bring to a boil and immediately turn off the heat. Let steep for 20 minutes.
  2. Strain out the solids, allow to cool, and keep refrigerated in an airtight container.
  • Recipe By
    Edward Lee, Chef/Owner of Milkwood and 610 Magnolia in Louisville, Kentucky

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