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

• 5 sprigs of mint
• 2 lime wedges
• 3 pieces of crystallized ginger
• 1 ounce of ginger syrup, recipe to follow
• 3 ounces of bourbon, in this case I used Jim Beam
• Soda water
• Ice
• Mint, for garnish
• Crystallized ginger, for garnish

Combine the mint, lime wedges, and ginger syrup in a tall glass.  With a muddler or the end of a wooden spoon, crush the three ingriedents together until you smell the aroma of the mint, along with it being well broken down.  Add a little ice, then the bourbon, stir together, then add a little more ice, followed by topping it off with the soda water, stir slightly.  Garnish with mint and ginger.

Ginger syrup

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

In a heavy-duty saucepan, combine all the ingredients.  Bring the water to a slight boil, letting the sugar dissolve, then turndown the heat to medium-low.  Let the ginger syrup go for about 30 minutes.  Remove from heat and less cool slightly.  Then strain the syrup to a jar putting a lid on it or a squeeze bottle that you can cover.  Keep the ginger since now it is crystallized, which means you can use it for your drinks, or to get as a snack.  Chill the syrup until you are ready to use it.  Syrup should be stored chill and will last you for 2 or 3 weeks.

Yield: 1 drink