Joaquín Simó’s Mint Julep

Pouring Ribbons | New York, NY

Joaquín Simó gives meticulous attention to presentation and flavor in his rendition of the Mint Julep, which took third place in our recent blind tasting, and calls on Old Grand-Dad 114 Bourbon with a drizzle of Hamilton Jamaican Gold Rum for an aromatic finish.


Serving: 1

  • 2 ounce bourbon, preferably Old Grand-Dad 114
  • 1/4 ounce rich demerara syrup (2:1, sugar:water)
  • 1/4 ounce rum, preferably Hamilton Jamaican Gold
  • 8 mint leaves

Garnish: 3 mint sprigs

  1. Using 8 mint leaves, coat the interior of a julep cup to release the oils.
  2. Add bourbon and syrup, and swizzle thoroughly.
  3. Add crushed ice to fill 2/3 of the julep cup.
  4. Swizzle briskly for 20 seconds.
  5. Add more ice and swizzle briskly for another 20 seconds.
  6. Add more crushed ice on top.
  7. Garnish with 3 mint sprigs and add straw directly next to mint.
  8. Drizzle rum over the top.