The Chastain Julep
Named after our favorite horse bearing neighborhood in the heart of Atlanta, our take on this classic center field tipple should be refreshing, light, sweet, and of course — it packs a nice wallop. Derby season is coming round the corner, so be ready with your mis-en-place to add this to your spring repertoire behind your bar.
2-3 oz Your fave bourbon (We Like the high-proof stuff here like Michter’s Sour Mash or Old Forester 100 proof))
1-2 oz *Mint simple syrup (This is the real deal secret!)
1-2 ea Mint sprigs
1 cup Crushed or pebble ice (Beat it up with a mallet or buy it at Sonic)
2-3 ea Mint sprigs
⅛ tsp Powdered sugar
1 ea Metal or Paper Straw #noplasticstraws
Copper Cups are the iconic vessels here but any ole cup will do, even that 16 oz Red Solo cup we hear all about, but be careful…you will only need 2 of these cocktails
Take one sprig of mint and wipe the inside and lip of the glass expressing the mint oils everywhere (and then leave the used sprig at the bottom of the glass). Add the bourbon and simple syrup, then fill 1/3 of the glass with ice. Stir to combine the simple syrup and bourbon. Fill the rest of the glass with ice, slap the remaining sprigs of mint on the back of your hand to awaken the mint dragon before using as your garnish. Giddy up and place the straw right in the middle of the mint garnish, so you smell it when you take a sip. Dust with a little powdered sugar, and then it’s off to the races.
*Mint Simple Syrup
2 cups Water
2 Cups White sugar
1 lb Mint (No stems, they make it bitter)
Bring water to a boil in a 2 quart pan, add 2 cups of sugar stirring to dissolve. Remove from heat and add in mint. Let steep for one hour, stirring occasionally, strain, cover and chill. This simple syrup will be good for two weeks!