I'm not a fan of mint juleps. Not that they're bad. It's just… why am I putting mint in my bourbon?
However, since the julep is the official drink of Saturday's Kentucky Derby and all (though I wouldn't order one any other time of the year), this is the week to feature it — with an ingredient that kicks the cocktail up a notch. Translation: an ingredient that makes the cocktail more appealing to those of us who can't get down with the OG recipe's marriage of bourbon and mint.
Enter mango, a fruit whose tropical flavor pairs well with mint and bourbon. Now we're on the fast track (see what I did there?) to a mighty fine drink — the Mango Julep. First off, make sure you score a mango that's fairly soft to the touch and turning red. Then, once you're home, slice the fruit in half from the top, plus along the hard pit in the middle. You'll need generous scoops of the mango's soft, juicy insides for our cocktail.
The other — and frankly most important — component of the cocktail is some nice bourbon. The Mango Julep is essentially a tall glass of the aforementioned brown nectar, so you better pick a good one. I went with Woodford Reserve, but Blanton's and Maker's Mark are other solid options.
The Mango Julep is fit for any Derby Day revelers who are trying to get drunk by 3 p.m. while betting $2 on a horse that they hope doesn't die for their entertainment. It's also a great choice for people who pretend to like the traditional mint julep.
You know you only sip juleps once a year. Might as well make it count.
Mango Julep
Makes 1
2 ounces simple syrup
2 tablespoons fresh mango
6-8 fresh mint leaves
4-5 ounces bourbon
Add the simple syrup, mango and mint to a julep cup, or a Collins glass if you don't have one. Muddle until the combo is really mashed up. Top your drinking vessel with crushed ice, followed by the bourbon. Stir the cocktail with a bar spoon until it's frosty on the outside. Top with more ice and garnish with a mint sprig.
Connect with CL columnist Chris Fasick (@cfasick) on Twitter, or email him at cdfasick@gmail.com if there's a cocktail or recipe you'd like featured.
This article appears in May 3-10, 2018.