I first had a blackberry mint julep at the Capital Bar and Grill in downtown Little Rock and I was hooked. Of course just about any drink at that bar is awesome.
I mix all the ingredients instead of muddling the mint in a shaker and straining it over the jam, as I recall the bartender doing for a cleaner presentation. The trick is having fresh blackberry jam on hand. I like a stronger drink, but Katherine doesn’t, so to make it my way add 1 extra ounce bourbon at the end. I like Bulleitt bourbon as a mixer but Maker’s Mark is a good substitute. To make simple syrup put equal parts sugar and water in a pan and bring to a boil. When sugar has dissolved remove from heat and cool. Store in the refrigerator.
Blackberry Mint Juleps
- 2 ounces bourbon
- 1 ounce simple syrup
- 1 heaping tsp blackberry jam
- 5-7 large mint leaves
Put simple syrup, mint and jam in a short glass. With the back of a spoon, mix and mash everything together gently. Try to crush the mint leaves without breaking them. Add 1 ounce bourbon and mix. Fill glass with ice and add the second shot of bourbon. Stir and enjoy.