Rhubarb Rye Julep

RECIPE: Nick Korbee for Egg Shop, NYC

Photo: Pete Pabon

April 30, 2018

A seasonal take on the classic.

In this Rhubarb Rye Julep, fresh rhubarb and lemon add a tart twist to the classic Mint Julep recipe.

Ingredients

1 oz. mint extract
1 oz. rye whiskey
1/2 oz. rhubarb syrup
1/4 oz. lemon juice
1 large mint sprig
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Mint Extract
Leaves from 1 bunch mint (about 1 1/2 cups)
16 oz. rye whiskey (about half a 1-liter bottle)
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Rhubarb Syrup
2 cups chopped fresh rhubarb
2 cups pure cane sugar
2 cups water

Tools:shaker, strainer
Glass:rocks
Garnish:mint bunch

Preparation

In a shaker tin, shake enough ice to fill a julep cup or rocks glass, vigorously, until the ice sounds chipped. Pour the chipped ice into a Julep glass and garnish with a large sprig of mint. In the shaker tin, combine the rest of the ingredients and stir with the fresh ice for about 10 seconds, then strain into the prepared Julep cup.

Mint ExtractSoak the mint leaves in the whiskey for 20-30 minutes. Strain out the leaves and gather them in a clean kitchen towel or cheesecloth. Wring them out gently into the whiskey. Place the cheesecloth/leaf setup back in the whiskey. Soak 10 minutes. Repeat this last step twice more, then discard the mint. Refrigerate until needed. Makes 2 cups.

Rhubarb SyrupIn a medium saucepan, combine the rhubarb, sugar, and water and simmer over medium heat until the rhubarb is tender, and the sugar is completely dissolved, about 10 minutes. Remove from heat and let cool, then strain out the rhubarb. Makes 4 cups.