Pineapple and Mint Julep Recipe | olivemagazine

Glass of pineapple and mint julep on ice with a pinapple garnish

50ml bourbon
2 tsp sugar syrup
8-10 mint leaves
plus a sprig to garnish
a few small chunks of ripe pineapple
plus a slice to garnish

Method

step 1
Muddle together the bourbon, sugar syrup, mint leaves and pineapple in a tumbler or julep cup until the fruit is nearly crushed, then half fill with crushed ice. Gently stir with a long spoon, then top with more crushed ice and gently stir again until the outside of the glass feels cold. Garnish with a mint sprig and pineapple slice.

Hannah Guinness olive magazine portrait

Hannah GuinnessSenior sub editor and drinks writer