Few cocktails are more refreshing on a hot day than a classic Mint Julep. This variation swaps agave nectar for sugar and makes a perfect pairing for fried oysters with remoulade sauce.
- 8 leaves of fresh mint
- ¼ tsp. amber agave nectar
- 2 oz. bourbon
Add mint to a chilled rocks glass or silver julep cup and top with agave nectar. Crush slightly with a muddler to bruise the mint. Fill glass with finely crushed ice. Add bourbon and stir briskly. Top with more fine ice as needed. Smack a large mint spring between your hands—this releases its aroma—and insert in the ice for garnish.
Top Tip: Sterling silver julep cups are an elegant ritual, but it’s worth breaking with tradition to use amber agave nectar in place of sugar. Its subtle caramel notes lend added depth.