Canadian Mint Julep
Votes: 2
Time: 4 hours.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
This variation of the mint julep uses Canadian rye whiskey. It's not as sweet as Kentucky bourbon, but the bartenders add a touch of maple syrup to the drink.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 mint leaves
- 50 ml rye whiskey
- 7 ml. Jägermeister liqueur
- 15 ml. maple syrup
- 3.5 ml. Angostura bitters
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Recipes with similar ingredients: mint, whiskey, liquor, maple syrup, Angostura bitters, bitter
Cooking the dish according to the recipe:
- Make mint ice: Place a mint leaf into each of the 4 compartments of a large ice cube tray. Fill with water and place in the freezer for about 4 hours to set.
- Place a mint-infused ice cube in a rocks glass. Combine whiskey, Jägermeister, maple syrup, and bitters in a shaker with ice. Strain into the prepared glass.
Author of the recipe - La Distillerie, a bar chain in Montreal, Canada
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