

A Chocolate Mint Julep sounds like an excellent improvisation on an already wonderful libation, or is it?
I haven't had much experience with mint juleps, but I'm informed that it's the perfect tip to sip while betting on horse's who are running really fast. A fraternity brother of mine once said that (*in an attempted Brooklyn accent*) "It's the horses! Go to the races and ya bet on the horses! Go, go out there grab a bit of booze and get'shwasted while watchin' the horses!"
An inspiring slurred speech for sure, and it certainly makes you want to crush ice with a wrench, mutilate some mint, and douse the whole mess in whiskey (and also creme de cacao in this case).
I happened to be following a recipe by Serious Eats where our anonymous contributor, Daniel, describes the process in full. I made your drink, Daniel, and I felt compelled to add a bit of demerara syrup, because I'm evidently not up for the endeavor that is the Kentucky Derby.
The next time I make a Julep, I'm going to try sticking to the basics first before shaking things up a bit (not literally... or maybe?)
How would you make your own Julep? Mint, chocolate, apple or otherwise! Your expertise will benefit the XBar in more ways than one!
Chocolate Mint Julep
Chocolate Mint Julep
- 10 mint leaves, muddled
- 0.5 oz (22ml) Crème de Cacao (Jacquin's, but Tempus Fugit recommended)
- 2 ounces (60ml) Bourbon or Rye (Rittenhouse BOB)
- Demerara Syrup to taste
- Crushed or shaved ice
Method: Pour over Crushed Ice, Stir
Garnish: Mint Bouquet
Credits: https://www.seriouseats.com/chocolate-mint-julep-cocktail-recipe
Notes: Recommended by our XBar Regular, Rye_Seronie!
Guided Recipe Short: Instagram
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