Persian Julep – Apricot Rose Julep
Delicate rose and fruity apricot notes blend with a lovely small batch bourbon to create a sophisticated riff on a mint julep that pays homage to the Persian origins of the word as sweetened rose water.
- 1/2 oz honey rose simple syrup**
- 6 large mint leaves
- 2 dashes rose water optional
- 1.5 oz bourbon
- 1/2 oz Giffard’s apricot liqueur
- Garnish: sprig of mint, dried apricots, fresh, organic, food-safe rose petals
Add the simple syrup and rose water to the bottom of a mixing glass. Tear the mint leaves in half and drop them into the syrup. Muddle lightly.
Add the apricot liqueur and bourbon. Fill with ice and stir until chilled and well-combined, about 30 seconds.
Strain into a julep cup filled with cracked or crushed ice and garnish with a fresh mint sprig and some dried apricots.
For the Rose-Honey Simple:
2 tablespoons dried rose buds
1 cup water
3/4 cup honey
Brew the rose buds in boiling water for 8 minutes like you would a tea (I used my teapot).
Strain 1/2 cup of the tea into a glass measuring cup.
While still hot, add 3/4 cup honey and stir well to combine. Let cool completely and keep in the fridge.
It will keep for a couple of weeks, and a little longer if you add a bit of vodka to it before storing it. You can drink the remaining tea on its own, or make some of it into a rose simple syrup by adding 1/2 cup sugar to it.