A Christmas Mint 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.
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.