Jalapeno-Spiked Bourbon Julep

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“By cookbook author Edward Lee.”

Ingredients Nutrition

  • 4 fresh mint leaves, plus 1 sprig for garnish
  • 1 ounce jalapeno simple syrup (recipe follows)
  • crushed ice
  • 2 12 ounces Bourbon
  • club soda
  • 1 very thinly sliced jalapeno, into rounds and seeded
  • Jalapeno Simple Syrup
  • 1 cup sugar
  • 1 cup water
  • 2 jalapeno peppers, coarsely chopped


  1. In a julep cup, pour Jalapeno Simple Syrup and add mint; gently bruise leaves with a muddler or wooden spoon. Add enough crushed ice to fill two-thirds of the cup. Add bourbon and stir gently; then add a bit more crushed ice. Top with a splash of club soda. Garnish with mint sprig and jalapeno.
  2. Jalapeno Syrup: In a small saucepan over high heat, combine 1 cup water, sugar, and jalapenos. Bring to a boil, stirring to dissolve sugar. Remove from heat and let steep 20 minutes.
  3. Strain syrup, discard jalapenos, and cool syrup. (Simple syrup can be refrigerated, in an airtight container, for up to 6 months.).

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