Happy Hour: Rhubarb Rye Julep

In this Rhubarb Rye Julep, fresh rhubarb and lemon add a tart twist to the classic Mint Julep recipe.

1 oz. mint extract
1 oz. rye whiskey
½ oz. rhubarb syrup
¼ oz. lemon juice
1 large mint sprig
Tools: shaker, strainer
Glass: rocks
Garnish: mint bunch

In a shaker tin, shake enough ice to fill a julep cup or rocks glass, vigorously, until the ice sounds chipped. Pour the chipped ice into a Julep glass and garnish with a large sprig of mint. In the shaker tin, combine the rest of the ingredients and stir with the fresh ice for about 10 seconds, then strain into the prepared Julep cup.

Mint Extract
Leaves from 1 bunch mint (about 1½ cups)
16 oz. rye whiskey (about half a 1-liter bottle)

Soak the mint leaves in the whiskey for 20-30 minutes. Strain out the leaves and gather them in a clean kitchen towel or cheesecloth. Wring them out gently into the whiskey. Place the cheesecloth/leaf setup back in the whiskey. Soak 10 minutes. Repeat this last step twice more, then discard the mint. Refrigerate until needed. Makes 2 cups.

Rhubarb Syrup
2 cups chopped fresh rhubarb
2 cups pure cane sugar
2 cups water

In a medium saucepan, combine the rhubarb, sugar, and water and simmer over medium heat until the rhubarb is tender, and the sugar is completely dissolved, about 10 minutes. Remove from heat and let cool, then strain out the rhubarb. Makes 4 cups.

Nick Korbee, Egg Shop, NYC

Image and text from Imbibe Magazine

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