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A spoonful of blueberry jam and an extra herb in the muddle help this julep go down
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Photo: Peter Frank Edwards
This hybrid of julep and whiskey smash isn’t just for expert-level bartenders. “I wanted something that could be easy to make at home but still impress your friends,” says Kristina Magro of Sportsman’s Club in Chicago. “Basil complements blueberry really well, while still letting the whiskey be the star of the show.”
One tip for newbies, from a seasoned cocktailian: Don’t let your herbs languish in the refrigerator. “No one deserves a droopy garnish.”
1½ oz. Maker's Mark® bourbon
1 barspoon Bonne Maman® blueberry jam
2 large basil leaves
Pebble ice
1 large basil sprig
Powdered sugar
1 dash Angostura® bitters
Muddle bourbon, blueberry jam, and basil leaves. Top with pebble ice. Garnish with basil sprig, a dusting of powdered sugar, and a dash of Angostura bitters on top of the sprig.
Meet the bartender
Recipe from Kristina Magro of Sportsman’s Club in Chicago.
Want more juleps?
See other specialty mint julep recipes and learn more about Mint Julep Month here.
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