Market Julep #5

Black Sapote-Infused Rye Whiskey, Chocolate-Mint Syrup, Vanilla Angostura Bitters, Mint

Bartender Brian Griffiths of Over/Under | Miami
Yield: 1 cocktail

Since Over/Under opened in Downtown Miami, owner Brian Griffiths has had a Market Julep on the menu. “The julep is a cool way to utilize herbs and seasonal fruit and spice up a traditional cocktail,” Griffiths says. “It’s spirit-forward but also more refreshing and crushable than an old fashioned.” The fifth variation features vanilla Angostura bitters, black-sapote-infused rye, and chocolate-mint syrup. Jam-packed with mint, Market Julep #5 has converted both mojito and old fashioned loyalists.

Adapted by StarChefs | March 2021

INGREDIENTS:

Vanilla Angostura Bitters:
1 split vanilla bean
1 teaspoon black peppercorn
One 16-ounce bottle of Angostura bitters

Black Sapote-Infused Rye Whiskey:
100 grams black sapote flesh
1 liter rye whiskey

Chocolate Mint Syrup:
8 sprigs mint
1 sprig chocolate mint

METHOD:

For the Vanilla Angostura Bitters:
Add vanilla bean and black peppercorns to the bottle of Angostura. Let steep for 1 week. 

For the Black Sapote-Infused Rye Whiskey:
In a large nonreactive container, combine whiskey and sapote. Transfer to a cooler and refrigerate for 5 days. 

For the Chocolate Mint Syrup:
To a pot, add chocolate mint and 16 ounces water. Bring to a boil, then reduce to a simmer for about 5 minutes. Blend using an immersion blender, then strain through a fine mesh sieve into a bowl. Add sugar and stir to combine.

To Assemble and Serve:
Add some picked mint and chocolate mint leaves to the bottom of a julep cup. Add 2 ounces Black Sapote-Infused Rye Whiskey, 2 dashes Vanilla Angostura Bitters, and 0.4 ounce Chocolate Mint Syrup. Fill cup about halfway with crushed ice and swizzle to incorporate and dilute. Top with more crushed ice. Garnish with mint bouquet and tuck a straw deep behind the mint.

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