2 parts Maker’s Mark bourbon
¾ part Cherry jam
½ part Black peppercorn simple syrup*
Dash Chocolate bitters
8-10 Mint leaves, plus more for garnish
2 Brandied cherries for garnish
In a shaker muddle mint leaves. Add bourbon, cherry jam, black peppercorn syrup and chocolate bitters. Shake and strain over freshly crushed ice in a Julep cup. Garnish with two brandied cherries and a bountiful sprig of mint.
*For black peppercorn simple syrup:
Combine 2 ½ cups water, 2 ½ cups sugar and ½ cup black peppercorns in a pot and bring to a boil. Stir occasionally until sugar has dissolved. Remove from heat and let cool. Strain once you’ve achieved desired level of spice.
Bridget Maloney of Witness in Seattle created this recipe.