Tropical Rum Mint Julep
Makes 1 drink
Take your julep to the tropics with this fruity, herby rum-based take on the classic.
- 7-8 Fresh Mint Leaves
- 1/2oz Gum Syrup (or 2/1 Sugar/Water Simple Syrup)
- Two 1” cubes Fresh Pineapple
- 1/4oz Guava Juice
- 1/4oz Lime
- 1 3/4oz Silver Rum (we used Bacardi)
- 3 Pineapple Leaves, 1 sprig Fresh Mint, 2 Raspberries, Scrappy’s Orleans Bitters (or other Cinnamon Bitters)
Combine the mint leaves, 1/4oz of the syrup, cubes of pineapple, lime juice & guava juice in the bottom of a julep tin. Muddle to bruise the mint & crush the pineapple.
Add a layer of crushed ice, then the rum.
Add another layer of crushed ice, up to the top of the tin. Pour in the remaining 1/4oz of syrup.
Mound additional crushed ice over the top of the tin. Insert a straw or spoon-straw (ideally metal).
Insert the pineapple leaves and mint sprig into the ice. Add the raspberries. Dash enough of the bitters on the ice to color it.
Recipe by Laura Bishop