In his Tropical Julep at New York City bar Slowly Shirley, managing partner Jim Kearns uses mint to bridge the flavor gap between pineapple-infused bourbon and rich, dark rum. “Mint ties the drink together by complementing the tropical notes of the rum and the bourbon,” Kearns says. And the mint-sprig garnish isn’t just for looks. “If there’s mint on top of your cocktail, leave it there,” Kearns says. “It’s meant to be there, and its aromatics will make the cocktail more enjoyable.”