Trust me, your mom needs this drink. Now. One or more blackberry-jalapeno mint juleps should make mom feel quite pampered today. One drink is good. Two is better. Three would be just the ticket. Then make sure you either offer her food or a nap. Or both. And even though my mom doesn't drink (her daughter more than makes up for it), I think she would want to start tippling if she had one of these on a pleasant May afternoon.
I've done quite a bit of sampling extensive research recently, testing this recipe until I thought it was fit for the rest of you. Don't worry, it wasn't quite the sacrifice you might imagine. I started the day before Derby Day (those of you who are counting might assume I've been drinking blackberry-jalapeno mint juleps for the past 10 days--not true--I had new wines to try as well), and to further impress you, I taste-tested my final version on a large, scientifically significant sample a group of 35 people, which is plenty of time and effort to ensure credibility. My home-base recipe was chef Edward Lee's jalapeno mint julep (waaaaaay good) and I wended my way until I wound up with the recipe I'm publishing today.
Let's just say, for the record, that I'm very good at getting lost with a bottle of bourbon.
For the final Vindaloo-approved version, you'll need to make two simple syrups: one jalapeno and one mint. Ideally, you'll get the best flavor when this concoction has time to mellow and macerate for at least 24 hours (Version No. 1), but you can do the quick and dirty version and serve it right away if you make Version No. 2, which only involves making the jalapeno simple syrup in enough time to cool it down. Both versions will do the job, but they'll have different properties. Version No. 1 is fine and mellow, refined and elegant in the glass; Version No. 2 is bright and peppery with lots of rustic qualities because it is not strained.
Pick your poison.
Vindaloo's Blackberry-Jalapeno Mint Juleps
Version No. 1 (serves 4)
Make the simple syrups:
1 cup water
1 cup sugar
2 jalapeno peppers, chopped, seeds and all
1 cup water
1 cup sugar
1 bunch mint
In two separate saucepans, combine water and sugar. Put the jalapenos in one pan and the mint in the other. Bring to a boil, then remove from heat and steep with the lids on the pans until syrups have cooked. Strain and, if you wish to be the Polish grand-daughter who wastes nothing that I am, make candied jalapenos from the dregs of the jalapeno syrup by combining the cooked jalapenos with 1/2 cup vinegar, 2 Tbs. sugar and a little salt in a very small pan and simmering until the liquid is thickened and viscous. Note: I often make simple syrups out of herbs and other things and freeze them without straining to get maximum benefit from the ingredients.
Make the drinks:
1/2 cup fresh blackberries, plus extra for garnish
8 oz. bourbon
3 oz. jalapeno simple syrup
3 oz. mint simple syrup
chilled club soda or seltzer water
mint sprigs, for garnish
In a non-reactive bowl or a mason jar, smash the 1/2 cup blackberries to release the juices. Add the bourbon and the simple syrups and blend well. Cover and chill for several hours, or up to two days. When ready to serve fill four short glasses with crushed ice. Strain and divide bourbon-blackberry mixture evenly among four glasses; top with club soda and stir gently. Garnish with fresh blackberries and mint sprigs. Makes 4 drinks.
Version No. 2 (serves 4)
16 mint leaves
1 Tbs. sugar
1/2 cup fresh blackberries, plus extra for garnish
8 oz. bourbon
6 oz. jalapeno mint syrup (see instructions in Version No. 1)
chilled club soda or seltzer water
mint sprigs, for garnish
Smash the mint leaves and sugar with the 1/2 cup blackberries in a large pitcher. Let sit for about 5 minutes to release the aromatics and juices. Add bourbon and the jalapeno simple syrup and stir well. Fill four short glasses or cooler with crushed ice. Divide bourbon mixture among the glasses and top off each glass with club soda and stir gently. Garnish with fresh blackberries and mint sprigs. Makes 4 drinks.
Salud!
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