Every year in May, the mint julep is served at parties celebrating the Kentucky Derby – but really, this drink can be enjoyed any day of the month. This reinvention subs rye for the traditional bourbon, and was adapted from New Orleans mixologist Danny Valdez.

Makes 1 Drink

Ingredients:

6 sprigs fresh mint

Sliver of jalapeño

1 ounce simple syrup

Lemon wedge

2 ounces Sazerac Rye whiskey

Preparation:

1. In a mint julep cup (or Collins glass), muddle mint with jalapeno.

2. Add simple syrup, squeeze in lemon wedge (and drop it into the cup), and add rye whiskey. Add a little crushed ice, and stir.

3. Add more crushed ice, to nearly fill the glass. Garnish with a sprig of mint on top.

Note: It’s traditional to use crushed ice, not cubed, in this drink to dilute the whiskey. If you don’t have any on hand, wrap up a handful of ice cubes in a clean tea towel or in a plastic bag (be sure to squeeze out all the air or the bag will pop!). Grab a meat tenderizer and pulverize the cubes. Crushed ice melts quickly, so do this right before serving.

If you enjoy this drink, check out these SuperFruit Summer Cocktails. We have even more where those came from in our Recipe File.