The cocktail you'll be drinking all summer
If you only have space to grow one thing at home, may we suggest mint? It is fragrant, almost impossible to kill, and versatile in the kitchen. Mint Juleps are a classic cocktail that is easy to drink as the weather gets hot - they are sweet, refreshing, and delicious.
You might recognize this cocktail from the Kentucky Derby. Mint Juleps originated in Kentucky around the 18th century and have been enjoyed at the famous horse race for many years. According to some the term “julep” was a sweet drink used to mask the bad taste of medicine. The word itself “julepe” roots back from Spanish Arabic to the Persian word for rosewater.
We partnered up with Nicole Kandi, a talented mixologist and photographer at OOLA Distillery to create this intoxicating drink. OOLA is a Capitol Hill gem and within walking distance from The Works, it is a must see. Hint: they have a $10 tour of the distillery that includes tastings.
If you are curious about making shrubs, mixing cocktails, new cocktail recipes and other great tips and tricks from an experienced mixologist, be sure to check out our upcoming Herbal Bitters and Cocktail Syrup classes. We hope you enjoy the recipe!
Persian Mint Julep Ingredients:
2 oz. OOLA Bourbon Whiskey
.5 oz. Sekanjabin (Iranian Mint Vinegar Syrup)*
A bunch of fresh mint
*Sekanjabin can be purchased at Middle Eastern grocery stores, or you can make it at home - check out details for that below!
Crafting your Cocktail:
Clap 6 mint leaves in your palms to release the herbs’ oils and add them to the mint vinegar syrup in a rocks glass or julep cup.
Add Bourbon to the cup and fill with crushed ice (pro tip: crush your own ice in a canvas bag with a wooden mallet).
Stir until well chilled, garnish with fresh mint, and enjoy!
Ingredients for Making Sekanjabin:
2 cups sugar
1 cup water
½ cup white wine vinegar
1 cup fresh mint
Directions for Making Sekanjabin:
In a small pot over medium-high heat whisk together sugar with water until sugar is dissolved.
Let syrup boil together for 10 minutes.
Add white wine vinegar.
Reduce heat to medium and cook until syrup thickens, about 20-30 minutes.
Remove from heat and stir in mint.
Remove mint when syrup has cooled.
Refrigerate, covered, for up to 1 month.
Recipes and photo by Nicole Kandi.