Minty Dollar Cocktail Recipe
Serve in a Mint Julep Cup
- 2 oz Maker’s Mark Kentucky Straight Bourbon Whiskey
- 1/2 oz Fernet Branca
- 1/2 oz simple syrup
- 1/8 oz St. George Absinthe Verte
- ~10 mint leaves
Garnish: Mint Sprig
How to Make
- Take the mint leaves in your hand and lightly rub them all around the inside of your cup.
- Fill your cup 3/4 of the way with crushed ice.
- Measure and pour the bourbon, Fernet, absinthe and simple syrup into the cup.
- Take a spoon and while holding the cup from the top, stir it in a fast up & down motion.
- Now top up the cup with crushed ice to make it look nice and round.
- Take a couple of the nicest mint sprigs you can find and slap them a bit before pinning them in the cup. Add a straw and done.
The garnish being paramount in a Mint Julep, take a couple of the nicest mint sprigs you can find and slap them a bit before pinning them in the cup. Add a straw and you’re all set.
With regards to ice, if you have an ice crusher, a) God bless you and b) Can I borrow it forever? If not, I find that a mallet and Lewis bag do the work just fine; With the added bonus of it being one hell of a stress relief.
Some folks like using mint-infused simple syrup and that’s probably the easiest and best way to get the great mint flavor combined but if you want to be a fancy southern belle (and who doesn’t?!), a silver cup is the way to go, and that calls for rubbing/muddling the mint around the borders of the cup.
I don’t own any silver (It’s not like I’m hunting werewolves or some shit) so I took a red ‘Dixie’ cup and painted it silver. Problem solved.