The classic bourbon-based Mint Julep cocktail is a Southern summertime staple. Jane Danger, the celebrated bartender at N.Y.C-.based Cuban hotspot Cienfuegos, set out to winterize the popular thirst-quencher by transforming it into a tea-based beverage. “Juleps are a Southern specialty you would normally associate with sitting on a porch swing sipping leisurely on a summer's eve,” says Danger.
“The same idea is in place with the Winter Julep. I used Branca Menta, a peppermint-flavored liqueur, to pull forward the mint notes, a bit of extra dark rum to round out the white chocolate and heighten the coconut flavor, and a dash of rock sugar syrup for sweetness and body.” This elevated Julep is perfect for sipping around the fireplace or imbibing at New Year’s Day brunch. Try the recipe below!
2 oz white chocolate peppermint-infused Bourbon
12 oz bourbon to 1 oz of white chocolate peppermint tea ($10; teavana.com)
¼ oz Branca Menta ($28; plummarket.com)
¼ oz Belgian rock sugar simple syrup ($9; teavana.com)
8 oz hot water to 8 oz sugar, stir until sugar is dissolved
¼ oz Blackstrap rum ($19; budgetbottle.com)
1. Steep the tea for 20 minutes and then fine strain.
2. Build in a julep tin or large rocks glass.
3. Add crushed ice, and swizzle (mix) with a bar spoon.
4. Top to a mound with crushed ice.
5. Garnish with a straw and large mint bouquet.