By Danielle French

Raspberry Mint Julep

BAR TALK: Raspberry Mint Julep

Our bartenders, Carlyle and Nick, led me into uncharted territory this summer: Jägerbombs, Porn Stars, Love Bites… really? However, truth be told, I’m not so good with shots, but rather creating cool cocktails and learning about local wine, beer and liquor is a bit like creating things in the kitchen for a meal – now that is something I love doing! I never realized I could go out to the herb garden and take a few snips of sage, lovage, basil and mint and create a delicious cocktail out of it. Of course it makes sense, most if not all alcohol has it’s foundation from herbs, fruits and roots that are found in the garden so adding a little here and there just enhances the experience. A sprig of early spring woodruff infused in a bottle of white wine overnight adds something earthy and delicious. You know there is something there but just can’t put your finger on it! Here is a highlight of one of my favourite cocktails of the summer – and this one could be tweaked for a fall version make cranberry syrup instead of raspberry!

Here is the recipe for one of my favourite cocktails from this past summer. Tweaked it into a fall version by making cranberry syrup instead of raspberry. And if you’re not a whiskey drinker, don’t worry—neither am I, but I guarantee this is a cocktail you will enjoy!


Raspberry Mint Julep Recipe

1 ounce raspberry syrup (see recipe below) 2 1/2 ounces Jack Daniel’s bourbon
* we tried other varieties but preferred this one! 1 sprig mint ice soda water to top

In a cocktail glass, muddle (take the end of a wooden spoon or a “muddler” and smash or muddle the mint against the glass to release the flavours) the mint, add the bourbon.

Fill glass with crushed or broken ice and stir.
Top with soda water to taste and garnish with a raspberry and mint sprig. Delicious!

Raspberry Syrup

In a saucepan bring to a boil: 1 cup sugar and 1 cup water.

Let boil until the sugar dissolves, about 2 minutes – stir once or twice.

Turn the heat off and add 1/2 cup fresh or frozen raspberries. Let sit until cool or overnight.

Strain the berries out saving a few for garnishes.

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