Morgan Weber’s modern interpretation of the classic Mint Julep gets a tangy sweetness in the form of sorghum vinegar. To allow the drink to evolve in the glass, Weber suggests not stirring the Julep; instead, let the ice melt, and sip accordingly.
- 2 1/2 ounces 100-proof bourbon
- 1/4 ounce sorghum vinegar (see Editor's Note)
- 12 mint leaves
Garnish: mint, powdered sugar
- In a Julep cup, add all leaves and half of the sorghum vinegar.
- With a muddler, lightly express leaves around the entire interior of cup.
- Pack to the brim with crushed ice then add 2 ounces of bourbon.
- Add more ice, snow cone-style, on top of cup.
- Disperse remaining vinegar evenly over the top then add remaining bourbon.
- Garnish with a straw, two bunches of mint tops and a dusting of powdered sugar.
1 cup Muddy Pond sorghum syrup
1 cup Steen's cane vinegar
Combine in a medium pan. Heat until just before boiling. Stir to combine.