Minnesota may not be the birthplace of the mint julep, but it's certainly giving Kentucky a run for its money with this week's cocktail recipe. Peace Coffee's Jackson O’Brien, "took a cue from his Southern roots to create a drink that was just as complex and refreshing as its namesake cocktail without being quite as dangerous.
By cutting cold brew coffee with sparkling water rather than still water, the smoothness of cold brew is given a jolt of liveliness, while the mint adds the freshness you crave from summertime sips. It's perfect for sitting out on the veranda, whether or not it's a race day."
- 1 oz mint leaves
- 3 cups sugar
- 2 cups water
- 6 oz cold brew concentrate
- 6 oz sparkling water
- 1 tbsp mint syrup
- Make mint syrup:
In a small saucepan, bring the water to a boil
Wash the mint leaves and remove any tough woody stems
Add the mint leaves to the pot of boiling water, stir for 30 seconds and remove the leaves, reserving the water
Add the blanched mint leaves to a food processor with the sugar and run until the leaves are thoroughly pulverized (about 30 seconds)
Allow the sugar and pulverized mint to sit for 10 minutes
Bring the blanching water back to a boil, add the mint and sugar mixture to the pot and stir to combine until all the sugar is dissolved
Pour through a fine mesh strainer to remove any leaf solids
Shake to combine: In a cocktail shaker, add cold brew, sparkling water, and mint syrup to taste
Pour mixture into a pint glass filled with ice cubes
Garnish with a mint spring
— Jackson O’Brien, Head Barista, Peace Coffee
About the Author: Jackson O’Brien is the head barista of Peace Coffee in Minneapolis, Minnesota. When not crafting beverages, he can commonly be found cooking chicken for loved ones, listening to soul and metal music, or purifying himself in the waters of Lake Minnetonka. He has a lot of feelings about flags.