Sometimes I feel like Christmas gets all the new recipe inspiration, leaving the old standbys for New Years Eve like wine, beer and of course Champagne. It’s been exceptionally cold this week between Christmas and New Years and it’s given time to experiment with some new renditions of an old favourite. I love a Mint Julep in the summer time, so why not make a version of one for the holidays? I also like that you can make the base of this in larger batches if you have a bigger group over for a party, including making the mint simple syrup ahead of time and storing in a glass jar in the fridge.
I find it’s always tricky to mix a variety of cocktails for people at a party so why not make one that is a general crowd pleaser? The cranberry and pomegranate juice warm up the classic mint julep base to this drink for a nice winter vibe and if you’re worried about non bourbon drinkers in the crowd, try a milder bourbon like this Basil Hayden variety, or simply make a mock tail for the non-drinkers and add some club soda for a substitute. And trust me they go down easy, so beware!!
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- 1 cup water
- 1 cup white sugar
- 1 handful fresh mint leaves
- 1 oz. Pomegranate Juice
- 1 oz. Cranberry Juice
- 2 oz. Bourbon If you would like doubles- increase to 4 oz. for 2 drinks
- 1.5 oz. Mint Simple Syrup
- Sprig mint leaves For garnish
- Sprinkle Frozen Pomagranate Seeds For garnish
Ingredients
Mint Simple Syrup
Holiday Julep
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- Boil water and add sugar, stir until dissolved and add mint leaves. Simmer for 8 to 10 minutes or until the syrup is a pale green colour. Strain mint leaves and let liquid cool. Pour into a seal tight glass jar in the fridge until use. Can be made a few days ahead of when you plan to make your cocktails.
- Add all cocktail ingredients over top of ice in a cocktail shaker. Shake well and pour over ice into two glasses. Add mint sprig and frozen pomegranate seeds as garnish and serve.
