Julep.

I'm a 21-year old

pearl-wearing

thick-Southern-drawled

hunting-alongside-Dad

tailgate-mastering

Southern girl.

But I got zero clue what a mint julep tastes like.

Shouldn't I amend this issue soon?

I mean, if nothing else, in premature honor of that little horse race up in Louisville, right?

So when a latest Garden & Gun email in my inbox gave the mint julep recipe from Tipsy Parson in my beloved New York City, my mouth watered a tad. It tinkers from the original julep (horrors? nah.), running more along the lines of a frozen drink.

And duh--anything that resembles a Sonic cherry slushie gets the green light from me.

Concord Grape Mint Julep (Serves 4)8 oz. bourbon 

4 oz. lime juice, freshly squeezed
4 oz. mint simple syrup*
4 oz. Concord grape reduction**
4 cups ice
Mint sprigs, for garnish

Blend all ingredients in blender until ice is broken up and drink is uniformly smooth. Serve with a small bouquet of fresh mint sprigs.

*Mint Simple Syrup

1 cup granulated sugar
1 cup water
1 bunch mint

Bring sugar and water to a boil in a small saucepan. Reduce heat to medium-low, add whole mint sprigs, and simmer for ten minutes. Strain and cool.

**Concord Grape Reduction

1 cinnamon stick
1 star anise
3 cloves
1⁄2 tsp. black peppercorn
1⁄2 tsp. white peppercorn
1⁄4 tsp. anise seed
1 quart Concord grapes
1⁄2 cup water

Make a sachet with all dry ingredients. Simmer sachet, grapes, and water in a saucepan over medium-low heat until grapes are broken down and soft (about 45 minutes), gradually adding more water if needed. Remove sachet, and strain the reduction to remove seeds. Cool uncovered in the refrigerator. Reduction may be kept refrigerated for up to a week and works great with many other applications (pork, duck, cheesecake, gelato, etc.).