It’s Summer. I mean, it has been for a few months. Copenhagen is experiencing heatwave after heatwave, and I’m stuck here wanting to sip on ice cold cocktails all damn day. It’s Friday today, and that’s enough of an excuse for me to pull out the alcohol and get shaking.
I found some gorgeous, fresh mint in the fridge, and thought a Mint Julep would be fitting for a hot Summer Friday like today. This cocktail is bourbon heavy, so make sure to use a bourbon you know you’ll enjoy. I tend to use Bulleit.
75 milliliters Bourbon Whiskey
1 tablespoon Maple Syrup
2-3 dashes of Angostura Bitters
1 handful of Fresh Mint
In a shaker, place bourbon and mint. Muddle to release the oils from the mint and infuse the bourbon. Now add in the maple, bitters and ice, close up the shaker and shake well. Pour through a strainer into an old fashioned cocktail glass with a few ice cubes (or one large) and garnish with a sprig of mint. Enjoy!