carribean-julep-cocktail With Memorial Day over and summer cocktail season in unofficial full swing, we wanted to make some new, simple standbys to keep things cool this year. An excess of mint from our Quinciple box was the inspiration for this easy infused julep variation. You can also use pisco, cachaça, or even vodka to suit your tastes if rum isn't your thing. Just be sure to keep lots of ice on hand and plenty of fresh mint for a vacation in a glass whenever the mercury rises.

Julep Recipe

2 ounces mint infused light rum (recipe below) 3/4 ounce Rose's Lime Syrup 1/4 ounce simple syrup (1:1 water to sugar mix) Mint leaves for garnish

In a pint glass or mixing glass with ice, combine all the ingredients and stir thoroughly for 10-15 seconds. If you like your cocktails on the sweeter side, add more simple syrup to taste.

Fill a julep cup or rocks glass with crushed ice and pour in your cocktail. Top it off with additional crushed ice and garnish with several sprigs of mint. Find shade, sip, repeat.

 

Mint-infused Rum Recipe

32 ounces light rum 1 bunch of mint

In a sealable, non-reactive container (we used a plain old mason jar) throw in your mint and muddle gently to release the oils. Pour in the rum, seal it, and give it a good shake.

Let the mix stand in a cool place out of direct sunlight for 5 days, shaking every other day. After 5 days, give it a taste. If it's minty to your liking, strain out the solids and you're good to go. If not, let it sit for another day or two until you get the flavor you want.

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