If you don’t make a julep recipe in time for the Kentucky Derby, are you even a drinkstagrammer? Don’t answer that.
So here. Here’s a Mint Julep for ya. But…instead of mint and sugar we’re doing basil and honey. BECAUSE WE CAN. Don’t overthink it.
HONEY BASIL JULEP
Makes 1 serving
2 ounces bourbon
1/4 ounce raw honey
6 basil leaves (of whatever variety you prefer)
Splash of seltzer (or not, if you don’t fancy it)
Crushed ice for days
1 sprig basil leaves + 1 basil blossom + drizzle of honey for garnish
I like to start by freezing my julep cups cuz I like them frosty and you can tell from the photo above that they get shmelty real fast. Cut your basil leaves 6 basil leaves into strips or small pieces then add them to the bottom of the chilled cup and muddle just until fragrance releases. Then add honey and muddle a bit more. Now add the bourbon. Give it all a good stir. Fill glass with crushed ice, add a splash of seltzer and stir to combine. Garnish with a drizzle of honey across the top and basil leaves and blossom.
Speaking of derbies…we have a different sort of starting gate at our house:
Just gotta be sure to move the juleps outta the way.