We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Coffee Julep
Summer 2021
This time of year, it’s good to start off brunch with something deliciously icy. Our coffee cocktail satisfies one’s morning need for a wake-up java and a refreshing sipper. Menthol in the mint gives a cooling sensation, but it’s the crushed ice that does the trick. (While this recipe makes two drinks, it can easily be doubled or even tripled.)
Makes 2 drinks
1/2 cup (125 mL) lightly packed mint leaves
1/2 cup (125 mL) hot strong coffee
1/4 cup (60 mL) liquid honey
4 oz bourbon
Crushed ice
Mint sprigs for garnish
1. Tear mint leaves and place in a sturdy cereal bowl. To release flavour, muddle or bruise leaves by pounding. Combine coffee and honey in a separate measuring cup. Stir to melt honey. If necessary, microwave until honey is melted. Stir in mint leaves. Refrigerate for 30 minutes to chill and infuse mint flavour.
2. Strain into a measuring glass or small pitcher. Press down on mint leaves in strainer, then discard mint. Stir in bourbon. Refrigerate until cold. Or, if making ahead, store in a sealed jar for up to 2 days.
3. For each drink, fill a glass coffee cup or old fashioned glass with crushed ice. Pour about 1/2 cup (125 mL) of the coffee mixture over the ice. Garnish with a mint sprig or 2.
Makes 2 drinks
