Eosinophilic Esophagitis Friendly Mint Julep
Few drinks feel as effortlessly elegant as a cold, frost-covered cup filled with crushed ice, fragrant mint, and smooth bourbon. Managing eosinophilic esophagitis often means scrutinizing every ingredient list for common triggers, and cocktails can be a surprising minefield of flavored syrups, artificial additives, and mystery mixers. This one keeps things beautifully simple — the syrup is just sugar and water, made from scratch in minutes, so you know exactly what's going into your glass. Fresh mint leaves are gently muddled to release their natural oils without shredding, giving you that signature herbal aroma without any processed flavorings. The bourbon pours over a mountain of crushed ice and gets stirred until the cup frosts over, which is honestly one of the most satisfying moments in home bartending. A sprig of mint tucked into the ice and an optional dusting of powdered sugar make it look like something straight off a Kentucky Derby tray. It's a classic that happens to be clean, straightforward, and completely worth the five minutes it takes to make.
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Learn more →Ingredients
1 serving
For the simple syrup
- ¼ cup granulated sugar
- ¼ cup water
For the cocktail
- 8 fresh mint leaves, plus 1 sprig for garnish
- ½ oz simple syrup (from above)
- 2 oz bourbon
- 1 cup crushed ice
- 1 pinch powdered sugar (optional)
Instructions
- 1
Combine the granulated sugar and water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from heat and let cool to room temperature. (The syrup can be made ahead and refrigerated for up to 2 weeks.)
- 2
Place the mint leaves in the bottom of a chilled julep cup or rocks glass. Add the simple syrup and muddle gently — press and twist the muddler 3–4 times just until the leaves are bruised and fragrant. Do not shred the leaves.
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