Ginger Julep

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Bobby Flay's gingery take on a Southern julep is fresh and lively. The ginger-mint syrup adds a little spice to this classic cocktail, and the fresh orange juice brings the perfect touch of citrus.

By

Bobby Flay

Updated on May 1, 2014

Active Time:

7 mins

Cool Time:

1 hr

Total Time:

1 hr 10 mins

Yield:

1 serving

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Ingredients

Ginger-Mint Syrup

1 1/4 cups sugar
1 1/4 cups water
1/4 pound fresh ginger, peeled and finely chopped
1 (3-inch) piece orange peel
1/4 cup lightly packed mint leaves

Cocktail

1 1/2 ounces bourbon
1 1/2 ounces fresh orange juice
1 tablespoon Ginger-Mint Syrup
Crushed ice, for garnish
Mint sprig, for garnish

Directions

Make the Syrup

In a small saucepan, bring the sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and add the ginger, orange peel, and mint. Let the syrup cool completely, 1 hour; strain through a fine sieve before using.

Make the Cocktail

In a chilled julep cup or glass, combine the bourbon with the orange juice and Ginger-Mint Syrup and stir well. Fill the cup with crushed ice and mix, spinning with a swizzle stick or bar spoon. Top with additional crushed ice and garnish with the mint sprig.

Make Ahead

The Ginger-Mint Syrup can be refrigerated for up to 1 month.

Originally appeared: May 2014