Jessica Braasch, a bartender at the newly opened Scotch Lodge in Portland, Oregon, passed along her recipe for a Mint Tea Julep just in time for Kentucky Derby Day on May 4th. This cocktail uses our Northwest Peppermint Leaves to infuse the syrup, creating a clean and invigorating mint flavor. Put on your best southern accent and sip the afternoon way.
2 oz Bourbon (Jessica recommends Russell's Reserve 10 year Bourbon)
1/2 oz Smith Tea Peppermint Tea syrup
Combine ingredients in a julep mug or frosty glass. Fill halfway with crushed ice and stir gently. Mound top of the cup with more crushed ice and garnish with an ample amount of mint sprigs. Serve
To Make Smith Tea Peppermint Syrup: Ingredients
1/2 cup white granulated sugar
1/2 cup boiling water
2 Smith Teamaker Peppermint Leaves sachets
Combine white granulated sugar with boiling water. Stir until dissolved. While still hot, steep two Smith Peppermint Leaves sachets for 5 minutes and then remove. Let syrup fully cool before using. Makes enough for 16 cocktails.