Spice & Mint for the Races - The MERSEY Mint Julep

As we move into race season, here is a great opportunity to prepare and enjoy your cocktails with pre-Prohibition style.

Most people think the Mint Julep starts and ends in Kentucky. But if you look back at the mid-1800s, the era when the Queen of the Mersey was cutting through Atlantic swells, the Julep was a different animal entirely.

It wasn’t a sugary porch-sipper; it was a sophisticated, bracing tonic built on the backbone of a Maryland-style rye.

Consider using Mersey Rye Recipe No. 6 to ramp your cocktail track while you peruse the ponies.

Its spicy, assertive profile is a throwback to the days when rye was the undisputed king of the coast.

For those who want something a bit more weathered and rounded, Mooring Whiskey brings a toasted oak depth that settles into the mint beautifully.

Here's a winning chit for your Julep:

The Mersey Maritime Julep

The Build

• 2.5 oz Mersey Rye Recipe No. 6 (for the spice) or Mooring Whiskey (for the oak)

• 0.5 oz Simple Syrup

• 8-10 Fresh Mint Leaves

• Crushed Ice 

The Method

Muddle: 

Drop the mint and syrup into a Julep tin or heavy glass. Press firmly but don’t shred the leaves—you want the oils, not the bitterness.

The Spirit: 

Add your whiskey.

The First Pack: 

Fill the tin halfway with crushed ice. Stir rapidly with a long spoon until the outside of the metal starts to frost over.

The Mound: 

Pack more ice into a dome over the rim.

Garnish: Slap a fresh mint sprig against your palm to wake up the aromatics, then tuck it deep into the ice. Dust the top with a pinch of powdered sugar if you're feeling traditional.

Cheers!!