From 225: Jewel of a julep

It’s June. It’s hot. This calls for a julep. Sure, the Kentucky Derby has come and gone, but you don’t need a big hat or seersucker to enjoy this ice-cold, super-sweet drink. In its simplest form, the julep is liquor, sugar, mint and enough ice to leave a puddle of water anywhere you set down the glass. But in today’s world of mixologists, the julep can be much more. Juban’s uses honey bourbon and Le Creole opts for mint-infused simple syrup in their popular versions. At 225, we took it a little further. Check out Benjamin Leger’s recipe from the June issue here.