A Christmas Mint Julep

The classic New Orleans cocktail gets a garden makeover with fresh mint, rosemary and cranberry.
Jingle Julep

Jingle Julep

Cranberries do double duty as an ingredient and garnish in the Jingle Julep.

Photo by: Image courtesy of the Ralph Brennan Restaurant Group

Image courtesy of the Ralph Brennan Restaurant Group

Cranberries do double duty as an ingredient and garnish in the Jingle Julep.

Don’t you think Santa wants to put his big black boots up for a second and sip a Jingle Julep? The cranberry and rosemary-infused simple syrup adds a rich herbal flavor.

Jingle Julep

Courtesy of Thomas Register, bartender at Red Fish Grill, New Orleans, Louisiana

  • 2 ½ ounces Maker’s Mark bourbon
  • 1 ¼ ounces cranberry and rosemary-infused simple syrup
  • ¾ ounces club soda
  • 5 mint leaves
  • 1 sprig of rosemary
  • 3 cranberries

Cranberry and Rosemary Simple Syrup

  • 32 ounces water
  • 16 ounces sugar
  • 1 pint fresh cranberries
  • 10 sprigs rosemary (7-10 inches long)

Combine all ingredients in a stock pot and bring to a boil. Reduce the heat and simmer for 45 minutes. Strain the simple syrup and refrigerate in an air-tight container.

Muddle the mint leaves and simple syrup. Add bourbon and serve in a traditional mint julep cup over crushed ice. Top with club soda and garnish with a sprig of rosemary and three fresh cranberries.

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