Saturday is Derby Day, so we couldn’t resist making Chris McMillian’s famous Mint Julep our Drink of the Week. Recently featured in Fred Thompson’s book, Bourbon (Harvard Common Press, 2010), McMillian’s recipe uses peach syrup in place of the standard simple syrup, elevating this classic cocktail to a new level of deliciousness. McMillian describes it best as he recites from J. Soule Smith’s 1892 ode to the Mint Julep, “Sip it and dream,” he says, “for it is a dream itself.” Chris McMillian’s Mint Julep
12-15 fresh mint leaves
1 oz. peach syrup (McMillian recommends Monin)
Crushed ice
2 1/2 oz. bourbon
Superfine sugar
Tools: muddler
Glass: Julep cup
Garnish: mint sprig
Place mint and 1/4 oz. of the peach syrup in a Julep cup or Old-Fashioned glass and gently crush the mint leaves with a wooden muddler, working them up the sides of the glass. Loosely pack the glass with finely crushed ice, then add your bourbon. Drizzle the remaining peach syrup on top. Lightly dust the mint sprig with sugar, add garnish the drink with it.
Read more about McMillian’s poetic bartending style in Past & Presence, from the May/June 2009 issue of the magazine. And be sure to check out our Q&A with him here.
Photo courtesy Brian Hagiwara and Harvard Common Press