Mint Julep’s are yummy and we just love Gail Simmon’s–host of Top Chef–twist on the classic Southern drink. Check out her recipe for Lemon Ginger Tulep.
LEMON GINGER ‘TULEP’
Makes one serving
3 tbsp ginger simple syrup (recipe below)
6 to 8 fresh mint leaves, plus a sprig for garnish
1 cup Lemon Pure Leaf Iced Tea
Cold club soda
Candied ginger, for garnish
In an old fashioned glass, muddle ginger simple syrup with mint leaves. Add ice and Lemon Pure Leaf Iced Tea; stir well. Top with a splash of club soda and garnish with a slice of candied ginger and a sprig of mint.
GINGER SIMPLE SYRUP
Makes 1 1/2 cups
1/2 cup fresh ginger, thinly sliced
1/2 cup sugar
1 1/2 cups water
In a saucepan, combine the ginger, sugar, and water and bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat and then set aside to cool. Strain the syrup and refrigerate in an airtight container for up to one week.
To make a cocktail: Add 1.5 ounces overproof Kentucky bourbon before adding the tea.
Developed by: Gail Simmons, judge on BRAVO’s ‘Top Chef’ and Food & Wine magazine contributor.