I wanted to create a drink that followed the principles of a classic mint julep without over-complicating things by adding additional ingredients that aren’t called for in the original drink. This new julep cocktail adds a little something different to the mix. I used sherry for sweetness, Bulleit Bourbon for it’s beautiful, spicy flavour profile, and chocolate mint for it’s bright and slightly different minty complexity.
INGREDIENTS
45 ml. Bulliet Bourbon (infused with grapefruit peel and cardamom seed)
30 ml. Pedro Ximenez Sherry
10 small chocolate mint leaves
Crushed ice
METHOD
Glassware: Julep Cup
Tools: Bonzer Spoon, Powdered Sugar Shaker
Garnish: 3 mint sprigs dusted with powdered sugar.
Taste profile: Sweet and rich with a spicy grapefruit and mild cardamom finish. Herbaceous and fresh. Cold and refreshing.
This year’s Deighton Cup at Hastings Racecourse hosted the Julep, a mixology competition. Some of Vancouver’s best cocktail-wielding establishments were tasked with creating an original interpretation of the classic Mint Julep cocktail featuring Bulleit Bourbon and using no more than five ingredients. Judged by Jay Jones, Mark Brand, Bulleit Bourbon’s Peter Thomasen, and Sandra O’Connell of Tales from a Bar Stool, contestants were evaluated based on presentation and technique, taste and balance, use of featured spirit, and general mixology knowledge. The Georgian Mint Julep Cocktail by Pidgin‘s Robyn Gray won third place.
