Preakness Drink: The Mint Tea Julep

Some people taste one of the many new iced teas filling up the cooler at Whole Foods and think, that’s good. Others try the same tea and think, that’s good, but it would be even better with alcohol.

I have an addiction to Teas’ Tea. It’s not pretty: I will spend 10 or 20 minutes looking for Teas’ Tea if it’s not sold at the store where I’m buying lunch. Finally, a company figured out that there is a demand for excellent iced tea without sugar or artificial sweeteners. And one benefit to the crazy number of new beverages hitting the market now is that there are many possibilities for new cocktails.

Teas’ Tea Mint Green tea is particularly intriguing. They layering of mint and green tea flavors is subtle, a little smoky but crisp and refreshing. As soon as I tasted it, it elicited the memory of an already familiar flavor: mint juleps.

Both tea and mint juleps are Southern standards, but adding that Zen edge of green tea seemed like it would take the mint julep to a whole new level. This Saturday, toast to Mine That Bird with an easy julep (no muddling required) that puts another twist on an already interesting racing season.

Recipe: Mint Tea Julep

Crushed ice
2 oz. bourbon (Buffalo Trace is a good one)
1/2 oz. simple syrup*
Teas’ Tea Mint Green Tea
mint leaves for garnish

If you don’t have a freezer that makes crushed ice, you can make it yourself by putting several handfuls of ice in double-bagged gallon-size plastic bags and smashing it against the counter until ice is crushed. Old school Southern bartenders used to make crushed ice by putting ice in a tea towel and hitting it with a spoon – legend has it that this technique left one bartender with a case of frostbite after a long day of Derby drinking.

Put two handfuls of crushed ice in a mint julep cup or Collins glass. Add the bourbon and simple syrup. Fill to the rim with mint green tea, and garnish with a sprig of mint.

* Simple Syrup:

You can buy this, but it’s incredibly easy to make. Mix 1/2 cup water with 1/2 cup sugar and microwave on high until the mixture becomes a clear syrup, about 2 minutes. Let cool. Can be refrigerated for up to 1 week.