Serious Eats: Recipes

Hawksworth's Mint Julep

[Photograph: Melody Fury]

Bill Samuels Jr., the president of Maker's Mark, personally showed Brad Stanton of Hawksworth how to infuse bourbon with mint. Stanton brought the technique home from Kentucky and currently stirs up his interpretation at the Hawksworth bar. The nice thing about this version is that the mint isn't bruised to bitterness and there aren't bits of leaves floating around. Be sure to place the straw close to the mint garnish for optimal minty fragrance when drinking.

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Get more refreshing cocktail recipes from Hawksworth in Vancouver, BC »

About the author: Melody Fury is a writer and food photographer based in Vancouver BC and Austin, Texas. You can follow her @GourmetFury on Twitter.

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