Mint Julep

By: The Local Palate
North of Bourbon

Designed to be enjoyed from bottom up, through a straw, juleps’ aroma plays a significant role in the cocktail from first sip to last.

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Makes 1 cocktail

    For the Sorghum Syrup
  • 2 parts sorghum
  • 1 part water
  • For the Mint Julep
  • 2 ounces Wild Turkey 101
  • ½ ounce Sorghum Syrup
  • 4-8 mint leaves (depending on season/strength)
  • Crushed or pellet ice
  • Garnish: Mint sprig
  • Special equipment: Julep tin, straw

Make the Sorghum Syrup

  1. In a small pot, combine 2 parts sorghum with 1 part water and stir over medium-low heat.
  2. Slowly bring to a boil—it’s important to slowly heat the mixture due to the viscosity of the sorghum.
  3. Lower to a simmer for 5 minutes and remove from heat. Let cool; store in airtight container for up to 1 week.

Make the Mint Julep

  1. In a julep tin, gently and briefly press mint leaves against inside and bottom of tin; be intentional not to bruise.
  2. Add bourbon and dry stir a few rotations, then add Sorghum Syrup while continuing to stir.
  3. Add ice to fill half the tin and stir; as soon as you see ice begin to melt, add more ice to top of tin. Continue to stir until entire tin is frosted, then scoop more ice to form a dome shape over tin.
  4. Place a straw through the middle. Lightly smack mint sprig over drink and place in the middle near straw.
  • Recipe By
    Brad Jenning of North of Bourbon in Louisville, Kentucky

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