Cranberry Mint Julep

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A festive twist on the classic bourbon cocktail featuring homemade cranberry syrup and fresh mint.

Prep Time5

Syrup Chill Time30

Total Time35

Course: Drinks

Cuisine: American

Servings: (easily multiplied)

Author: Maryanne Cabrera

Ingredients

For the Cocktail:

8 fresh mint leaves plus extra for garnish
2 sugar cubes (2 teaspoon granulated sugar) or more if you prefer
1 oz cranberry syrup (2 Tbsp) divided (recipe follows)
crushed ice as needed
2 ½ oz bourbon (5 Tbsp)

Cranberry Syrup:

½ cup water
½ cup granulated sugar (100 g)
1 cup fresh cranberries (115 g)
finely grated zest from half a lime

Instructions

Make Cranberry Syrup:

Combine water and sugar in a small saucepan over medium-high heat. Stir until sugar dissolves completely and mixture comes to a boil.
Add fresh cranberries and lime zest. Cook for 3-5 minutes, stirring occasionally, until cranberries begin popping open. You'll hear them burst—that's your signal. Continue cooking until all cranberries have burst, but don't let them cook so long they turn to complete mush.
Remove from heat and let cool to room temperature, about 20 minutes. Transfer to a container, cover, and refrigerate until completely cold, at least 30 minutes.
Once chilled, strain the syrup through a fine-mesh strainer, pressing gently on the cranberries to extract all the liquid. Discard the cranberry solids (or save them to spoon over ice cream—they're delicious!). The syrup should be thick and deep red. Store in the refrigerator.

Assemble Cocktail:

Place mint leaves and sugar cubes in a sturdy glass (a rocks glass or highball glass works well). Add ½ ounce (1 tablespoon) of the cranberry syrup.
Using a muddler or the handle of a wooden spoon, gently press and twist to crush the sugar cubes and bruise the mint leaves. You want to release the mint oils without completely shredding the leaves. Continue until the sugar has dissolved into the syrup.
Pack the glass about halfway with crushed ice. Pour the bourbon over the ice.
Use a long spoon or bar spoon to gently stir everything together, bringing the muddled mint and syrup up from the bottom. This helps distribute the flavors.
Add more crushed ice to fill the glass completely, mounding it slightly above the rim. Drizzle the remaining ½ ounce (1 tablespoon) cranberry syrup over the top—it will cascade through the ice, creating a beautiful layered effect.
Garnish with fresh mint sprigs and a few fresh cranberries. Serve immediately with a straw or stirrer.

Notes

Store cranberry syrup in an airtight container in the refrigerator for up to 1 week. The assembled cocktail should be served immediately—like all juleps, it's best enjoyed ice-cold and freshly made.

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