Jalapeno Mint Julep

Jalapeno Mint Julep

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)

Print RecipeBuy the Smoke & Pickles cookbook

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Ingredients

  • 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

Directions

  • 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.


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