New Orleans Style Mint Juleps
It’s not all Jazz Fest and Cinco de Mayo prep down here in New Orleans. No, we have a horse race to think about this weekend too. So much build up for a two-minute race! I know California Chrome is the favorite but I’ve had to rethink my loyalties since Hopportunity got pulled. I liked him because obviously that is the best name ever. So now I’m pulling for Vicar’s In Trouble, mainly because it makes me wonder what happened for the horse to be named that. I’m also pulling for Intense Holiday because that’s what I need in my life. I might even throw a fiver at Danza (as an ode to Tony).
Whatever. I’ll be at Jazz Fest listening to The Boss at post time. Rocking and swaying and burning and eating. Can I get an Amen?
You, however, are going to be watching the Derby and keeping an eye on my ponies for me, right? So in that case I’ll give you a drink as a trade-off. A couple of years ago a friend had a surprise birthday party at an old sugar cane plantation just outside of Baton Rouge. They served mint juleps but because of the sugar cane the drinks were made with dark rum instead of bourbon. I have to tell you (hide the horses ears) I really prefer this version to the bourbon version. Sacre bleu! I know. But I call it like I see it.
So here is my recreation of that yummy cocktail.
- 10 mint leaves (plus more for garnish)
- 1 shot of dark rum (preferably a spiced rum)
- 1 shot of simple syrup
- splash of club soda
- lots and lots of crushed ice
- Put the 10 mint leaves in a small glass cocktail pitcher or a cocktail shaker and add the rum and simple syrup. Crush the ingredients together with the handle of a wooden spoon and let sit for a minute or two. Fill a julep glass to over the top with crushed ice. Add the rum mint and syrup mixture, add a splash of club soda and stir to chill.
- Add a straw & garnish with a bunch of mint leaves.
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