“Basil Hayden is a lower proof (80) bourbon, so it allows the strawberry and mint to shine while also allowing you to enjoy without getting inebriated too quickly,” says Brad Jenning.
recipe 
yields
Makes 1 cocktail
makes about 2 quarts
4 pounds strawberries
30 mint sprigs
64 ounces water
32 ounces sugar
2 ounces Basil Hayden
½ ounce Strawberry Mint Syrup
4 mint leaves
Crushed or pellet ice
Garnish: Mint sprig
For the Strawberry Mint Syrup
Special equipment: Chinois strainer
For the Strawberry Julep
Special equipment: Julep tin, straw
steps
To Make Strawberry Mint Syrup
- In a pot bring water, strawberries, and mint to a boil, then reduce heat and simmer 45 minutes.
- Strain mixture through chinois, then stir sugar into strawberry mint water.
- Store, refrigerated, for up to 2 weeks
To Make the Strawberry Julep
- In a julep tin, gently and briefly press mint leaves against inside and bottom of tin; be intentional not to bruise.
- Add bourbon and dry stir a few rotations. Add Strawberry Mint Syrup while continuing to stir.
- 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.
- Place a straw through the middle. Lightly smack mint sprig over drink and place in the middle near stra
Date Published: 03.25.24
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Recipe By
Brad Jenning of North of Bourbon in Louisville, Kentucky
