Pescatarian Mint Julep
Few drinks capture the spirit of a warm afternoon quite like this classic Southern cocktail. Fresh mint leaves are gently muddled with homemade simple syrup — just sugar and water — so every sip carries that cool, herbal fragrance without any bitterness from over-worked leaves. The bourbon pours over a generous mound of crushed ice, and a quick stir frosts the outside of the cup in a way that feels almost theatrical. Since this recipe is entirely plant-based with the exception of the bourbon, it fits naturally into a pescatarian lifestyle with zero substitutions needed. The optional dusting of powdered sugar on the mint garnish is a small touch that makes the presentation look genuinely impressive. Make the simple syrup ahead of time and keep it in the fridge, and you can pull this together in minutes whenever the mood strikes.
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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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