Persian mint julep

2 oz. Waitsburg Bourbon Whiskey

.5 oz. Sekanjabin (Iranian Mint Vinegar Syrup)*

Crushed ice

a bunch of mint Clap about 6 mint leaves in your palms to release the herbs’ oils, then add them to the mint vinegar syrup in a rocks glass or julep cup. Add Bourbon, fill with crushed ice (it's best to crush your own ice in a canvas bag with a wooden mallet—or use a kitchen towel with a rolling pin) and stir until well chilled. Garnish with fresh mint. Enjoy!

*Sekanjabin can be purchased at Middle Eastern grocery stores, or you can make it at home:

In a small pot over medium-high heat whisk together 2 cups sugar with one cup water until sugar is dissolved. Let syrup boil together for 10 minutes, then add ½ cup white wine vinegar. Reduce heat to medium and cook until syrup thickens, about 20-30 minutes.

Remove from heat and stir in one cup fresh spearmint. Remove mint when syrup has cooled. Refrigerate, covered, for up to 1 month.

Fun fact: The term "julep" is generally defined as a sweet drink, particularly one used as a vehicle for medicine. The word itself is derived from the Spanish "julepe", from Spanish Arabic, and this from the Persian word گلاب (Golâb), meaning rosewater.

Recipe developed for OOLA Distillery.