Spring Herb Julep

When Maker's Mark approached us to do a new spin on the classic Mint Julep, we couldn't refuse because we never say no to bourbon. And Maker's Mark? It is the good stuff.

The first time I made a Mint Julep - way back when in my fledgling mixology days - I did NOT use the good stuff. I used some cheap bottle of bourbon that was kicking around in the back of my liquor cabinet. The resulting drink was rubbish, and I unwisely deduced that I did not like Juleps. How silly of me! Once I schooled myself in bourbon I realized the error of my ways. 

Around this time of year, Sarah and I are always wildly eager to head to our kitchens with fresh, local produce, but Colorado can be a little slow to yield results. However, herbs are always reliably sprouting and thriving, even with our April snow. Our backyards yielded the herbal trifecta for our julep: mint (of course!), lemon balm, and thyme. Lemon balm is a close cousin of mint, but has a strong lemon aroma which adds a bright citrus note to this drink.

In the picture above, L-R, lemon balm, thyme, and mint.

Crushed ice is essential for this drink, and we crushed ours by hand using our wooden muddler. We placed cubed ice into a large shaker, and gave it quite a few good thwacks until it looked the way we wanted it.

Spring Herb Julep

Makes 1 cocktail
ingredients:

• fresh mint, 5-6 leaves, plus a sprig for garnish

• fresh lemon balm, 5-6 leaves, plus a sprig for garnish

• fresh thyme, 1 long sprig, plus a sprig for garnish

• 1 tsp granulated sugar

• 1 TB water

• 2 oz Maker's Mark bourbon (or other good bourbon)

• crushed ice 

special equipment:

• muddler

• julep cup (not completely essential, but alway delightful)

1. In your julep cup, add 1 teaspoon granulated sugar and 1 tablespoon water. Stir for a minute to let sugar fully dissolve.

2. Place the  herb sprigs into the julep cup, and muddle into the sugar water. Do it enough to release the herbal flavor, but not enough to completely brutalize the leaves.

2. Stir in the 2 ounces of Maker's Mark. Add crushed ice to fill the cup to the top. Garnish with remaining herb sprigs.

Whiskey Ember

This past fall, I ordered a cocktail at a local restaurant that I have not been able to get off my mind. It was basically a spicy Old Fashioned, and the element of heat came from cayenne. It had all the trappings of the familiar classic but with a spicy finish that was a little addictive. Over the next few weeks, I tried to conjure up something similar at home, but I was disappointed every time.

When I purchased a bottle of Royal Rose's Three Chile simple syrup, it seemed time to try again. Success! This whiskey drink has just the spicy, smoky finish that I was after.

Whiskey Ember

makes 1 cocktail

• 2 oz good whiskey
• 1/5 oz Royal Rose Three Chile Simple Syrup
• a couple dashes of cherry bitters

Mix everything in a low ball glass. Give it a good stir. Add ice (I prefer a single big ice cube which melts slowly). Enjoy.

Negroni

Have you come around to Campari yet? It is bitter red Italian liqueur, and it is most famously featured in the negroni. (Did I mention it is bitter?) It is one of those acquired tastes that is a bit off-putting at first, but once you wrap your tongue around it, you wonder why you ever hesitated at that first sip.

I only recently picked up a bottle, but I knew right away that I wanted to make a negroni. If you have read anything at all about Campari, you will read the phrase "featured in the negroni and other cocktails." The negroni is what always gets top billing. It is a classic cocktail, dating back to 1919, but it still feels quite modern and sophisticated. It certainly is a bitter drink, but it is also sweet and herbal.

But here's a little something that makes me like this drink even more (and also reveals just how lazy/forgetful I am). The negroni involves equal parts gin, Campari, and sweet vermouth. Equal parts! That means I will always remember how to make this drink. Cheers to that.

Negroni

• 1 oz gin
• 1 oz Campari
• 1 oz sweet vermouth
• 1 orange twist

Stir gin, Campari, and sweet vermouth in a lowball glass. Stir in ice. Garnish with orange twist.