This easy take on the traditional Mint Julep is wonderful. The coffee really brings out depth and smooths out the flavour of the mint and bourbon. It’s lovely and one of my favourites to sip. The bitters certainly give it a zing!
INGREDIENTS
6-8 mint leaves, plus extra to garnish
15ml Simple Syrup or honey
Ice cubes
30ml espresso, cold brew or strong filter coffee 50ml bourbon
Angostura bitters
Lemon or orange zest and edible flowers, to garnish (optional)
METHOD
Place the mint in a cocktail shaker with the sugar syrup. Muddle together. Add ice, then the coffee. Add the bourbon and shake vigorously. Either serve over crushed ice, or simply strain into a Nick and Nora glass.
Garnish with mint leaves, a splash of bitters and citrus zest. I like to add edible flowers too, for some extra flair.
Recipes from Coffee Creations: 90 delicious recipes for the perfect cup by Celeste Wong.
Published by Mitchel Beazley
PHOTOGRAPHY: STEVE RYAN & JAKE GREEN
