Cocktail Recipe: Perrier Mint Julep
During a visit to a bourbon distillery in Louisville in Kentucky, I came up with the idea to link the rustic and elegant elements of two classic drinks, each belonging to a different culture.
Mint julep is associated with America's South. It is one of the very first cocktails invented and dates back to ancient times in the Orient when it was known as “jelab” in Persian or “julepus” in Latin. It was once used as a medicinal beverage made of eau-de-vie, fresh mint and sugar syrup. Its refreshing, analgesic, pain-relieving and vivifying properties were very popular back then. In 1809, in Virginia, a bartender decided to make this cocktail with whisky and to serve it in a metal tumbler; that’s how the famous mint julep drink from the U.S. was officially born.
Perrier originates from the South of France; the natural mineral water with its healing properties proved to be a worthy ally of one of the first remedies invented by man. Perrier revisits this great classic by proposing a new method of preparation and the refreshing fizziness and expertise made in France.
Preparation:
In a shaker filled with ice, add 1 1/2oz of bourbon, 1/2oz of sugar cane syrup, 2 drops of Angostura bitter and 6 leaves of fresh mint. Close the shaker and mix vigorously to release as much of the essence as possible contained in the mint leaves.
Open the shaker and add 2 3/4oz of Perrier.
Fill a glass or a metal tumbler with crushed ice and double filter the mixture over the crushed ice. Add two straws and garnish with two pretty heads of fresh mint.
For an extra minty flavor, leave the cocktail to rest for 30 minutes in the refrigerator before serving.
Present alongside the bottle of Perrier.
Image © Loran Dhérines
