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El Derby Ahumado (Basil Julep With Cucumber, Jalapeño, and Mezcal) Recipe

Daniel Gritzer

Mezcal, cucumber, jalapeño, and basil place this drink quite far from a classic mint julep, but it's well worth the departure.

Published: Last Updated:
El Derby Ahumado (Basil Julep With Cucumber, Jalape\u00f1o, and Mezcal) Recipe

[Photograph: Vicky Wasik]

This cocktail is admittedly quite far from classic julep territory, but it's as drinkable as it is atypical. The name means "the smoked derby" in Spanish, a nod to the mezcal that lends the drink its campfire aroma. Mixed with it are muddled cucumber (for thirst-quenching freshness); jalapeño (for green, vegetal spice); basil (for an herbal note); and agave syrup—which is made from the same Mexican succulent that mezcal is—though sugar would work just fine in its place.

Instead of garnishing with a tuft of fresh mint, you can bury your nose in some sprigs of fresh basil, then snack on the cucumber stick that's jammed into the ice. It's just enough refreshment to tame the jalapeño heat and keep you coming back for more.

Why It Works

  • Crushed ice chills the drink rapidly and keeps it cold.
  • Freshly muddled jalapeño, cucumber, and basil add the perfect balance of green-vegetable flavor, cooling refreshment, and mouthwatering spice.

Read more: A Summer of Juleps: 4 Icy Cocktails to Beat the Heat

  • Yield:Makes 1 cocktail
  • Active time: 5 minutes
  • Total time:5 minutes

Ingredients

  • 1 (1/2-inch) round peeled cucumber (about 3/4 ounce; 20g), plus 1 cucumber stick for garnish
  • 1 thin round jalapeño pepper, with seeds (the size of this round of jalapeño will determine the spiciness of the drink)
  • 6 fresh basil leaves, plus a large tuft of basil sprigs
  • 2 teaspoons (10ml) agave syrup
  • 2 1/2 ounces (75ml) mezcal
  • Crushed or shaved ice

Directions

  1. 1.

    In a julep cup or large rocks glass, muddle cucumber round and jalapeño until they are well crushed and juices are expressed. Add basil leaves and agave syrup and muddle until basil is lightly bruised, then swab the glass's sides with the basil's aromatic oils. Add mezcal and stir well. Half-fill glass with crushed ice and stir to combine. Fill glass completely with crushed ice and stir until outside of glass frosts. Add more crushed ice, heaping generously, then garnish with sprigs of fresh basil and cucumber stick. Serve, adding a short straw if desired so that the fragrance of the basil bouquet will greet the drinker with each sip.

This Recipe Appears In
A Summer of Juleps: 4 Icy Cocktails to Beat the Heat

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Daniel Gritzer Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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