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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Tried this recipe?Let us know how it was!