56 Julep

July 31, 2010 (Day 182) — 56 Julep

We’re (kind of ) keeping the western theme going on these next 10 days as we head into Kansas’ second largest festival — Dodge City Days.

Sawyer Brown is playing the big country concert this evening,  and they’re from the south, so let’s get cracking on play off that traditional southern cocktail, the Mint Julep. This one has a bit more of a kick, and darker flavor with the brown sugar.

56 Julep

2.5 oz. bourbon

3 sprigs of mint (six to eight mature-sized leaves)

1 1/2 teaspoons brown sugar

1/2 cup crushed ice

In a traditional silver julep cup or double-old fashioned glass, muddle two sprigs of mint with the brown sugar and one ounce of bourbon for a few minutes, crushing the mint leaves with a spoon. Add the crushed ice, the remaining bourbon, and garnish with sprig of mint.

Now, according to drinkoftheweek.com, where I got this recipe, you’re supposed to use Wild Turkey 101 — as it’s a higher proof of bourbon. Unfortunately, I didn’t have any on hand so I used some 7-year aged bourbon. So, I’m sure it’s not 100 percent the same. I was mainly attracted to this drink thanks to the brown sugar, as opposed to simple syrup. Brown sugar is a great addition to these darker cocktails. You will miss some of kick that the higher proof bourbon has, but it’s still one tasty drink.


  1. I like this idea…I’ve never used brown sugar in my cocktail adventurism. I’ll have to give it a try.

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