Jazz up your Derby Day festivities with a spicy mint julep made with a jalapeño, ginger, and mint infused simple syrup and garnished with a jalapeño slice.

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One cocktail

    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:

    1. Heat water in a small sauce pan until boiling.
    2. Combine water with sugar in a pint-sized container.
    3. Add mint leaves, jalapeño, and ginger root to sugar and water mixture.
    4. Refrigerate for 48 hours.

For the Hot Julep cocktail: 

  1. Muddle mint leaves and simple syrup in a Julep cup or short cocktail glass.
  2. Fill glass with crushed ice and add bourbon.
  3. Garnish with mint sprig and jalapeño slice, and serve.
  • Recipe by Mixologist Mouzon Taylor of Thoroughbred Club in Belmond Charleston Place in Charleston, South Carolina

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