It’s been a really long time since I shared a cocktail recipe with you and it seems like Tax Day is a good time to have a nice libation to either celebrate your refund or soothe your nerves if you had to pay!
This Mint Julep is another favorite from the book “Shake: A New Perspective on Cocktails” by Eric Prumm and Josh Williams and they call it the W&P Mint Julep. It took me a few minutes to figure out that W and P were the author’s initials…I’m a little slow. It’s a simple, straight-forward mint julep–nothing fancy, just good Bourbon, fresh mint, a bit of lemon juice and sugar cubes for sweetness and lots and lots of crushed ice. Absolutely refreshing.
The inspiration for this cocktail came from the abundance of mint and lemon balm we have growing in our garden. It was so healthy and gorgeous and every time I passed by it I thought “I need to make something with this mint as soon as possible”. Well, I’m glad I did because last night we had another one of our Las Vegas windstorms and our beautiful mint is now chapped and windburned. I’m heartbroken. Hopefully it will recover in time for more spring cocktails.
I hope you made it through Tax Day unscathed–cheers!
W&P Mint Julep from Shake
Adapted slightly from “Shake” by Eric Prumm and Josh Williams
- 6 ounces of your favorite Bourbon
- 3/4 ounce freshly squeezed lemon juice
- few handfuls of fresh mint, plus additional for garnish (I added some fresh lemon balm as well, because I love the lemony flavor)
- 4 sugar cubes
- Lot of crushed ice
- In a cocktail shaker, muddle the mint, sugar cubes and lemon juice until the mint is well-pulverized and the sugar is dissolved.
- Add the bourbon and enough crushed ice to cover the liquid in the shaker.
- Shake vigorously, then strain into mint julep tumblers filled with crushed ice. Clap a sprig of fresh mint in your hand in order to release the fragrant oils and use as a garnish.