The Mint Julep

Printemps 2019
food and drink

BY: Wesley Gendron

“Mint Juleps have a special place in my heart,” says Wes Gendron. “They are refreshing, complex and having the traditional silver chalice full of shaved or crushed ice makes it feel like an adult snow cone. If we are talking an approachable and a§ordable Mint Julep I look no further than Wild Turkey (LCBO 281824). This is a non-traditional method, but it’s refreshing and hits the mark perfect.” 

6 to 8 mint leaves (ideally spearmint)
½ oz Honey Syrup (recipe follows)
1 lemon wedge
2 oz Wild Turkey Bourbon
Icing sugar

1 Muddle mint leaves, Honey Syrup and lemon wedge in a Boston shaker. Add bourbon and top with ice. Hard shake. Double strain over crushed ice. Garnish with more mint leaves and a sprinkling of powdered sugar. Drink through a straw. 

Makes 1 drink 

Honey Syrup

Combine equal parts honey and water in a saucepan and bring to a simmer, stirring until honey is completely dissolved. Allow it to cool completely before using. Transferred to a jar or bottle, honey syrup will keep for two weeks, refrigerated.