To be honest, most mint julep recipes I’ve had are overly sweet, cloying, and hard to finish. This is my twist on the julep: It’s minty and verdant, with a kick of spice at the end that makes you want another sip. Serve this jalapeño mint julep in a pewter or silver julep cup, and drink it outside on a porch sheltered by a magnolia tree.–Edward Lee
LC Lip Tingler Note
If you’ve always craved a little tingle as you’ve knocked back a mint julep, all you need is some jalapeño. Well, and something of a daring spirit, but we’d venture to say you’ve already got the latter.
Jalapeño Mint Julep
- Quick Glance
- 5 M
- 35 M
- Makes 1
Special Equipment: Julep cup and wooden muddler (recommended but optional)
- For the jalapeño simple syrup
- 1 cup water
- 1 cup granulated sugar
- 2 jalapeños, stemmed and chopped (seeds and all)
- For the mint julep
- 4 to 6 mint leaves, plus a sprig for garnish
- 1 ounce (2 tablespoons) jalapeño simple syrup
- Crushed ice
- 2 1/2 ounces bourbon
- Splash club soda
- 1 jalapeño slice, for garnish
- Make the jalapeño simple syrup
- 1. In a small saucepan, combine the water, sugar, and peppers and bring to a boil, stirring to dissolve the sugar. Turn off the heat and let the mixture steep for 20 minutes.
- 2. Strain the syrup and let it cool to room temperature. You should have about 1 1/2 cups. (You can pour any unused simple syrup into a resealable container and refrigerate for up to a couple weeks.)
- Make the mint julep
- 3. Place the mint leaves in the bottom of a julep cup, highball glass, mason jar, or some other julep-to-lips facilitator. Add the 1 ounce jalapeño simple syrup and gently bruise the leaves with a wooden muddler or a wooden spoon.
- 4. Add enough crushed ice to fill the cup almost 2/3 full. Add the bourbon and stir gently, then fill the cup almost full with more crushed ice. Top with a splash club soda. Garnish with the mint sprig and jalapeño slice and serve immediately.