Pineapple Ginger Mint Julep

Photo and recipe courtesy of  The Kitchn

Photo and recipe courtesy of The Kitchn

I just got a pineapple from Safeway from $2.99 and felt like I was getting the best deal ever. (Although I did get that last post dress for only $8, and I am not kidding).

With certain tropical fruit like pineapple, just buying one makes me feel like I need to do something special with it. So I immediately took to Pinterest (duh) to find a fun, fruity, cocktail recipe to try and whip up on my own. I found this one and knew this was the winner and the one I wanted to share.

In the past few years, particularly after living with one of my besties in Lower Haight, I got into Bourbon. Before, I was primarily a rum and vodka girl, and I did not order "Old Fashioned's" at the bar or drink brown liquor. Those times have changed.

What are some ways you like to incorporate pineapple into your cocktails?

Pineapple Ginger Mint Julep Recipe

Makes 1 cocktail (can be easily doubled or tripled)

8 - 10 mint leaves

2 heaping tablespoons chopped pineapple

2 tablespoons ginger syrup (see recipe below)

2 ounces (1/4 cup) Kentucky bourbon, such as Maker's Mark

3 tablespoons pineapple juice, or more to taste
Mint springs and pineapple wedges, for garnish

Place mint, pineapple, and ginger syrup into the bottom of a cocktail glass or julep cup. Using a muddler or wooden spoon, mash the ingredients to release the flavors. 

Pack finely crushed ice over the fruit mixture, filling the glass all the way to the top. Pour the whiskey over the ice, followed by the pineapple juice and stir gently to combine. Top with more crushed ice to fill the glass. Garnish with a sprig of mint and wedge of pineapple. The drink will be stiff at first but mellows as the ice melts. Add more pineapple you want it sweeter. 

Ginger Syrup

Makes 2 cups

4 cups water
2 cups sugar
1 cup peeled, sliced ginger 
2 teaspoons black peppercorns (These are not my favorite, so I won't be adding these to my recipe when I make it at home)

Bring water, sugar, ginger, and peppercorns to a boil in a large sauce pot over high heat. Turn down to medium and cook, maintaing a rapid simmer, until liquid is reduced to 2 cups, about 1 hour. 

Transfer the mixture (do not strain) to a heat proof container to cool completely. Syrup will keep in the refrigerator for two months, or half the recipe if desired.