Adapted from NOLA mixologist Danny Valdez. Every year, on the first Saturday in May, the mint julep is served at parties celebrating the Kentucky Derby. This reinvention subs rye for the traditional bourbon. Says Valdez of the drink's superb balance: "The jalapeño complemented the spice in the rye; the sugar softened the spiciness; and the fresh lemon brightened the drink."
Yield: 1 drink
6 sprigs fresh mint
Sliver of jalapeño
1 ounce simple syrup
Lemon wedge
2 ounces Sazerac Rye whiskey
In a mint julep cup (or Collins glass), muddle mint with jalapeno. Add simple syrup, squeeze in lemon wedge (and drop it into the cup), and add rye whiskey. Add a little crushed ice, and stir. Add more crushed ice, to nearly fill the glass. Garnish with a sprig of mint on top.
Sidebar: It's traditional to use crushed ice, not cubed, in this drink to dilute the whiskey. If you don't have any on hand, wrap up a handful of ice cubes in a clean tea towel or in a plastic bag (be sure to squeeze out all the air or the bag will pop!) Grab a meat tenderizer and pulverize the cubes. Crushed ice melts quickly, so do this right before serving.
Yield: 1 drink
6 sprigs fresh mint
Sliver of jalapeño
1 ounce simple syrup
Lemon wedge
2 ounces Sazerac Rye whiskey
In a mint julep cup (or Collins glass), muddle mint with jalapeno. Add simple syrup, squeeze in lemon wedge (and drop it into the cup), and add rye whiskey. Add a little crushed ice, and stir. Add more crushed ice, to nearly fill the glass. Garnish with a sprig of mint on top.
Sidebar: It's traditional to use crushed ice, not cubed, in this drink to dilute the whiskey. If you don't have any on hand, wrap up a handful of ice cubes in a clean tea towel or in a plastic bag (be sure to squeeze out all the air or the bag will pop!) Grab a meat tenderizer and pulverize the cubes. Crushed ice melts quickly, so do this right before serving.