Raspberry Julep Recipe

Make syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar is fully dissolved and mixture just reaches a gentle simmer, about 4–5 minutes. Remove from heat.

Add 1 cup packed fresh mint leaves to the hot syrup, pressing gently with a spoon to submerge the leaves. Let steep for 20 minutes off the heat to extract mint oils without cooking the leaves.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing on the leaves to extract as much liquid as possible. Discard leaves. Cool to room temperature, then refrigerate until cold. Syrup will keep 2 weeks refrigerated.

Muddle raspberries

Place 6 fresh raspberries in the bottom of a mixing glass or julep cup. Add 0.5 oz fresh lemon juice and 0.75 oz housemade mint simple syrup. Gently muddle the raspberries and syrup together with a muddler or the back of a spoon until berries are broken down and juices are released, about 8–10 gentle presses. Avoid pulverizing the seeds too much.

Build and chill

Add 2 oz George Dickel Tennessee Whiskey to the muddled raspberry mixture. Fill the mixing glass or julep cup with crushed ice (about 1 cup), then stir briskly for 10–15 seconds to chill and slightly dilute the drink.

Serve

Top the cocktail with a little more crushed ice to mound above the rim if desired. Slap a mint sprig between your hands to release aromatics and garnish the glass with the mint sprig and a whole raspberry on the rim or a cocktail pick. Optionally, express a lemon peel over the drink and discard.

Enjoy immediately while cold and aromatic.