Last night I threw a housewarming party, which ended up being a total blast. Part of the success was due, in part, to a cocktail I created for the night. The drink, which I’ve dubbed a Beiruti Julep, is a play on a Mint Julep and Middle Eastern lemonade. The drink was such a hit with the non-Bourbon drinkers at the party that I figured it might be fun to share the recipe. The recipe works even if you substitute Bourbon with a dark, molasses-heavy Rum.
Things you need:
3 Large Lemons
2 Large Limes
1.5 Cups of Dark Brown Sugar
4.5 Cups of Ice Cold Water
1.5. Tsp of Ground Clove
1 Tsp of Black Cardamom (preferably in pods)
2 dashes of orange-blossom water (you can usually get this at a Middle Eastern grocery store for less than four dollars)
1 dash Angostura Bitters
1 huge bunch Mint
1 bottle of good quality bourbon (depending on your price point, Evan Williams is a solid mixing bourbon under 15 dollars).
Juice lemons + limes into the pitcher. Remove seeds.
Using a pestle + mortar, ground up the cardamom and clove and add them to the citrus juice in the pitcher. Add the brown sugar. Stir slowly so that a thick syrup forms. I really love the taste of cardamom, so I definitely would add more once the initial syrup is formed. But that’s your call.
Add 1/2 bottle of the bourbon.
Slowly add in the ice water. Start with 3 cups. Stir and taste. Depending on how stiff you want the drink to be, you may not add the last 1.5 cups of water.
Add one dash of the orange blossom water and bitters. The orange water is strong, so stir and taste before adding more.
Stir the drink and let it sit in the fridge for a few hours. Serve over crushed ice and with a giant sprig of mint.