Harvest-Julep-October-2.jpg
Photo by Theresa Stanley
October always ushers in an electric time in Lexington, with Keeneland’s Fall Meet, tailgating and the general changing of the seasons. This year, as Lexington prepares to host the Breeders’ Cup World Championships for the first time, a special excitement has started to creep over the Bluegrass. With a nod to its racing roots, this Harvest Julep cocktail is kin to the mint julep, but where that springtime cocktail is sweet and strong, the Harvest Julep is balanced by spice, smoothing out the experience with subtle notes of fall. Ginger, orange and a hint of mint properly season this traditional, celebratory cocktail.
Ingredients:
• 2 ounces bourbon
• 1 ounces Harvest Syrup
• Zest of orange
• Mint sprigs
• Crushed ice
Harvest Syrup:
• 3 cups water
• 3 cups sugar
• 6 slices ginger (1/2-inch thick pieces)
• 4-inch strip orange zest
• 4 mint sprigs
Bring water, sugar, ginger and zest to a boil in a small saucepan and stir until dissolved. Boil for a total of five minutes, adding mint to mixture after the one minute boiling point. Complete boiling time and remove from heat to cool.
Strain syrup. Cover and keep cool or store in refrigerator for up to one month.
To build the cocktail:
Add a mint sprig, bourbon and harvest syrup to a julep cup. Stir, then fill crushed ice to the top of the cup. Garnish with mint and zest. cc