The Mint Julep
I found inspiration for this warm summer day quencher from a bar I used to frequent in Somerville, MA – Back Bar. They, in turn, were inspired by mixologist Jerry Thomas’s first cocktail book, written in 1862, where he actually makes the drink with cognac. No matter how you do it, the silver cup is an absolute necessity and it will cure what ails you. I promise.
2.5 Oz Belfry Double Barrel Bourbon from Stroudwater Distillery
.5 oz Demerara Syrup (essentially simple syrup made from a darker sugar)
small handful of mint leaves
6 dashes of Angostura Bitters
Gently press the mint and syrup in the bottom of the silver Julep cup.
Add bourbon and crushed ice, stir for a moment
Add a bit more ice, so it’s like a snow cone, and top with the bitters
Garnish with a bouquet of mint leaves – some people use a metal straw, but I like to press my nose into the mint while sipping the bourbon for maximum enjoyment.
NO DERBY (OR HATS) REQUIRED
If you’d like to know more about Belfry Bourbon, maybe start by making yourself:
The Filthy Halo
The signature cocktail created for Belfry Bourbon takes its inspiration from “Home Alone.” I’ll let you figure it out…
2 Oz. Belfry Double Barrel Bourbon
.5 oz Maple Syrup
4 dashes Cherry Bitters
4 dashes Orange Bitters
For a more exciting variation, try doubling the amount of Bourbon!
Stir with ice and strain into a rocks glass
Add big, spherical, artisanal ice cube.
Garnish with orange peel