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June 15, 2015

Hawaiian Julep

This one has been a while coming.  I wish I had a good excuse for why I’ve been away for so long, but to be perfectly honest, I just haven’t been feeling motivated for much lately.  

Have you ever thought something was done and then it turns out there’s still more to do? That disappointment.  That light at the end of the tunnel fading to a tiny pinprick.  I think I just convinced myself that I’d be done my PhD by now.  Now every day feels like too much.  


But there’s nothing to do about it!  Nothing to do but carry on until the end.  May as well have a julep while we wait.   

This recipe was inspired by my introduction to shrubs at the Dillon’s/Campagnolo dinner last year and the bottle of pineapple vinegar I bought in Hawaii.  Of course I go into specialty food stores while on vacation.

The tartness of the vinegar cuts the sweetness of the ginger syrup and balances everything nicely.  Though there’s not usually vinegar or any kind of acid in a julep, I’m taking liberties with the name and serving it like a julep: over a boatload of crushed ice.  You can even watch some horse racing and wear a big hat while drinking it.  




Hawaiian Julep

2 oz bourbon
1/2 oz ginger simple syrup (recipe follows)
1/4 oz pineapple vinegar
1/2 ring fresh pineapple

In a cocktail shaker, muddle fresh pineapple with ginger simple syrup.  Add pineapple vinegar and bourbon.  Shake with ice until frosty.  Double strain into a julep cup filled with crushed ice.  I crushed my ice in the blender and it worked great.  Garnish with fresh pineapple and banana leaves if desired.  

Ginger simple syrup

1/2 cup sugar
1/2 cup water
1 inch piece of fresh ginger, cut into thin strips

Bring sugar and water just to a boil in a small saucepan.  Add ginger, cover, and remove from heat.  Let steep for at least one hour or in the fridge overnight.  Strain out ginger and store refrigerated until ready to use in a cocktail!

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