A mint-peach julep for the dog days of summer
To my surprise, I was restocking my bar with homemade syrups and noticed soon after that May 30 so happens to be National Mint Julep Day. This, added with the warm weather we’ve seen recently in Montreal and you have yourself a perfect Monday night post moment.
Note, however, that you’ll need at least 24 hours to get your syrup to infuse properly and give your drink the solid mint-peach flavour you need.
I opted to change up the classic a bit. I served it in an old fashion glass rather than a highball — for absolutely no good reason other than I like my drinks lighter on ice and a tad stronger. I also use sparkling water like Perrier rather than a dash of flat water for some extra fizz.
Without further ado, here we go:
Mint-peach simple syrup
- 2 cups water
- 2 cups white sugar
- 4 fresh peaches, pitted and crushed
- 10-15 mint sprigs
- Large mason jar
- Bring sugar and water to a boil and stir often until sugar is dissolved (about 4-5 minutes)
- Place crushed peaches and mint sprigs in a mason jar
- Let sit and cool for at least 12 hours
Your syrup will keep for one month in the refrigerator.
You can switch out some of the flavours if you want! Think peach-basil, lemongrass-strawberry, etc.
Julep assembly (serves one)
Now, remember, this is a bit of a weird spin on the julep. Purists may say “hell no!” but I say “yes, you’re welcome.”
- Put 1 oz of your syrup in a glass
- Add 2 oz of bourbon
- Fill glass with ice
- Stir with a bar spoon
- Top with some sparkling water
If you’re like me and like your drink with a little less ice, you can add the ingredients to a shaker, shake, strain into a glass, add a little ice and top with water.
Don’t forget to garnish and enjoy!
Happy Mint Julep Day!