Moroccan Mint Julep.
| 2 1⁄2 | oz | Bourbon |
| 1⁄2 | oz | Tea syrup (Moroccan mint tea, double strength, 1:1 with sugar) |
| 1 | twst | Lime peel |
| 1 | sli | Cucumber |
| 1 | pn | Salt |
| 2 | dr | Rose water |
| 4 | dr | Bitters, Bitter End Moroccan Bitters |
| 1 | ds | Bitters, Angostura |
| 1 | ds | Absinthe |
| 2 | spg | Mint (spearmint, one as garnish) |
Instructions
Muddle, shake, strain into a julep cup over fresh ice, top with slapped mint sprig, serve with metal straw.
History
He word "julep" derives from the Persian "Golâb," or "rose water," and it is possible that the earliest juleps were flavored with rose instead of or in addition to mint. The combination of mint and rose made me think of Moroccan mint tea, the most refreshing drink on earth, as well as of The Violet Hour's fantastic Juliet & Romeo.
From other users
- A marked improvement over a standard Mint Julep, imo, with the lime peel giving character and the botanicals giving a lingering herbal complexity. Peppermint + spearmint works. A bit dilute at equal parts bourbon:tea so bump — ☆☆☆☆
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