Strawberry Julep

By: The Local Palate
North of Bourbon

“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.

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Makes 1 cocktail

    For the Strawberry Mint Syrup
  • makes about 2 quarts
  • 4 pounds strawberries
  • 30 mint sprigs
  • 64 ounces water
  • 32 ounces sugar
  • Special equipment: Chinois strainer
    For the Strawberry Julep
  • 2 ounces Basil Hayden
  • ½ ounce Strawberry Mint Syrup
  • 4 mint leaves
  • Crushed or pellet ice
  • Garnish: Mint sprig
  • Special equipment: Julep tin, straw

To Make Strawberry Mint Syrup

  1. In a pot bring water, strawberries, and mint to a boil, then reduce heat and simmer 45 minutes.
  2. Strain mixture through chinois, then stir sugar into strawberry mint water.
  3. Store, refrigerated, for up to 2 weeks

To Make the Strawberry 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. Add Strawberry Mint 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.
  4. Continue to stir until entire tin is frosted, then scoop more ice to form a dome shape over tin.
  5. Place a straw through the middle. Lightly smack mint sprig over drink and place in the middle near stra


  • Recipe By
    Brad Jenning of North of Bourbon in Louisville, Kentucky

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