Gin Julep

Recipe from David Wondrich

Adapted by Pete Wells

Rating
4(7)
Comments
Read comments

Featured in: Refreshing by Definition

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:One drink
  • 6mint leaves, plus a sprig for garnish
  • ¾ounce simple syrup
  • 2½ounces genever gin
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

244 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 0 grams protein; 14 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a tall glass, lightly press mint into simple syrup with a muddler or long-handled spoon. Fill glass with cracked ice. Add gin and stir energetically with a swizzle stick or long-handled spoon until frost forms on outside of glass. Top off with more cracked ice, plant a mint sprig on top, and serve with a straw.

Tip
  • For finely cracked ice, wrap a dozen ice cubes in a linen towel or a canvas bag (a cotton dish towel will do in a pinch, but some ice will cling to cloth). Pulverize ice with a mallet, muddler or rolling pin.

Ratings

4 out of 5
7 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
B

Great tip about the ice, A dozen crushed cubes was great for two drinks.

Private comments are only visible to you.

Credits

Adapted from David Wondrich

Recipe Tags

Advertisement

or to save this recipe.