Mint Juleps are my favorite summer cocktail (school may have started, but it’s still summer ok?!)– they’re a no brainer when you have a mint plant in the garden that just won’t quit. I also, no surprise, have a little honey around (not mine yet, but local and raw and tasty). So I decided to make my own version of the classic.
First of all – Minty Honey Simple Syrup:
Fill a mason jar (or equivalent) about a third full of mint leaves. Then 1/2-2/3 full of tap water as hot as you can get it to come out. The rest of the space in the jar should be filled with honey! Leave a little “headspace” in there for future shaking. I like to stir or swirl it a little at first as it’s cooling and then close it up and give it a good shake. Steep that as is for at least 20-30 minutes…get it good and minty. Shake it occasionally. I like to make mine the night before and then leave it in the fridge to really get good and steeped.
Next, strain all the leaves out – and combine with a good bourbon (Four Roses is my current fave) at 1 part syrup to 2 parts bourbon. I like mine sweet! I’ve also seen a shot an a half of bourbon to 2.5 tablespoons of syrup…but that’s too precise for my taste.
Serve over crushed ice in a julep cup if you’ve got the gear…or regular ice in something you like drinking out of…and obviously garnish with more fresh mint. Delish!