Ginger-Mint Julep with Fresh Pineapple
A refreshing twist on the classic Kentucky julep, featuring pineapple mint, fresh pineapple, and a homemade ginger syrup for a tropical flavor boost.
Ingredients
- 8 to 10 leaves pineapple mint leaves
- 2 heaping tablespoons chopped pineapple
- 2 tablespoons ginger syrup (see below)
- 2 ounces Kentucky bourbon, such as Maker’s Mark
- 3 tablespoons pineapple juice, or more to taste
- pineapple mint sprigs and pineapple wedges, for garnish
Ginger Syrup
- 4 cups water
- 2 cups sugar
- 1 cup peeled, sliced ginger
- 2 teaspoons black peppercorns
Instructions
-
Place pineapple mint, chopped pineapple, and ginger syrup into the bottom of a cocktail glass or julep cup. Using a muddler or wooden spoon, mash the ingredients to release their flavors.
-
Pack finely crushed ice over the fruit mixture, filling the glass to the top. Pour whiskey over the ice, followed by pineapple juice. Stir gently to combine.
-
Top with more crushed ice to fill the glass if needed. Garnish with a sprig of pineapple mint and a wedge of pineapple.
-
The drink will be stiff at first but will mellow as the ice melts. Add more pineapple juice to sweeten, if desired.
-
To make a batch of four juleps, quadruple the amounts of syrup, mint, and pineapple. Muddle together in a glass bowl, split evenly between four cocktail glasses, and continue with the recipe as written.
-
Ginger Syrup: Bring water, sugar, ginger, and black peppercorns to a boil in a large saucepan over high heat. Reduce to medium and cook at a rapid simmer until liquid is reduced to 2 cups, about 1 hour.
-
Transfer the mixture (do not strain) to a heatproof container and cool completely. Syrup will keep in the refrigerator for up to two months.
