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The Berry Cobler Mint Julep Recipe

Recipe by Josh Naylor of Belle’s Cocktail House (Lexington, KY)

 

Ingredients

  • 15-20 mint leaves (depending on size)
  • 8-10 blueberries (depending on size)
  • 1/4 lemon
  • .75 oz blackberry simple syrup
  • .25 oz vanilla cinnamon simple syrup
  • 1.75 oz Four Roses Small Batch
  • Crushed ice
  • Plum bitters
  • Mint sprig (for garnish)
  • Lemon twist (for garnish)

 

Preparation

Add mint leaves, blueberries and the juice of a 1/4 of a lemon into the bottom of a double rocks glass. Gently muddle just enough to break up the blueberries and release the oils of the mint. Add the blackberry syrup, vanilla cinnamon syrup and the bourbon directly into the glass. Fill halfway with crushed ice. With a bar spoon stir the contents in order to pull the muddled ingredients up away from the bottom of the glass. Fill the rest of the way with crushed ice mounding it as much as possible. Add 1-2 dashes of plum bitters on top of mounded ice. Garnish with a lemon twist and fresh sprig of mint.

 

Vanilla Cinnamon Simple Syrup

In a sauce pan add 16 oz. light brown sugar, 16 oz. distilled water, 1 whole vanilla bean split in half, 1 whole cinnamon stick and 1 whole allspice berry. Bring all ingredients to a boil making sure to stir constantly in order to help the sugar completely dissolve and not burn. Once a boil has been reached, reduce heat to a simmer. Let the liquid reduce by half (about 30 minutes) stirring occasionally. Let cool and strain into a resealable container or storm pourer ready for use.

 

Blackberry Simple Syrup

In a sauce pan add 16 oz. light brown sugar, 16 oz. distilled water, 8 oz. fresh blackberries and 1/4 tsp. of freshly grated nutmeg. Bring all ingredients to a boil making sure to stir constantly in order to help the sugar completely dissolve and not burn. Also use the spoon you are stirring with to help break up the berries and release their juice. Once a boil has been reached, reduce heat to a simmer. Let the liquid reduce by half (about 30 minutes) stirring occasionally. Let cool and strain (making sure to press the berries to get out all the liquid leaving nothing but the seeds and pulp in the strainer) into a resealable container or storm pourer ready for use.

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