Journey, Feast, and Live

We all have those weeks in which you just want it to end ASAP.  For me that was this week.  Sometimes living in Germany can be the best thing in the world, while other times it can just be a little annoying.  In any case I wanted a cocktail to start my weekend off right.  That’s where I remember a wonderful cocktail I had in Frankfurt back in October at the Luna Bar.  It was a ginger julep.  A few of my friends know my love of ginger, so once I saw this, I was sold.

Now a traditional mint julep, which you would generally find during Kentucky Derby time, will have mint, sugar, and of course bourbon.  However for the one at Luna Bar, they used vodka, mint, ginger, lime juice, and soda.  Funny thing is I didn’t realize this until after I made my own, especially since every recipe I looked for to make mine said bourbon.

You have several different ways to make a ginger julep.  For this time around I made a ginger syrup, which has a great flavor.  Put this together with the mint (which we are growing ourselves) and the at this point crystallized ginger, you get something good for sure.

It turned out to be pretty solid.  It totally helped me through my Friday evening and into my weekend.  I’ll have to try it out with vodka soon though.  I’m sure the flavor profile will be very good.

Ginger Julep

A ginger-forward twist on the mint julep with homemade ginger syrup, fresh mint, bourbon, and soda water.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 1 drink

Course: Drinks

Cuisine: American

Ingredients Method

Ingredients

  

Ginger Julep

• 5 sprigs mint
• 2 wedges lime
• 3 pieces crystallized ginger
• 1 ounce ginger syrup recipe below
• 3 ounces bourbon Jim Beam works well
• soda water to top
• ice
• mint and crystallized ginger for garnish

Ginger Syrup

• 1 cup water
• 1 cup sugar
• 2 ounces ginger thinly sliced

Method

 

Ginger Syrup

1. In a heavy-duty saucepan, combine all the syrup ingredients. Bring the water to a slight boil, letting the sugar dissolve, then turn the heat down to medium-low. Let the syrup go for about 30 minutes.
2. Remove from heat and let cool slightly, then strain the syrup into a jar or squeeze bottle you can cover. Keep the now-crystallized ginger for your drinks or as a snack. Chill the syrup until ready to use; it keeps refrigerated for 2 to 3 weeks.

Ginger Julep

1. Combine the mint, lime wedges, and ginger syrup in a tall glass. With a muddler or the end of a wooden spoon, crush them together until you smell the aroma of the mint and it is well broken down.
2. Add a little ice, then the bourbon, and stir together. Add a little more ice, top with soda water, and stir slightly. Garnish with mint and crystallized ginger.