Photo: Claire Lower Peppermint is one of my favorite seasonal flavors. I usually enjoy it with chocolate, but a recent batch of candy cane syrup has me marrying the flavor with other, non-chocolate things. Like bourbon, for instance. I hesitate to call the above beverage a “julep,” because a real julep is made with crushed or shaved ice, and I don’t have any of that, and I don’t feel like arguing with pendants from Kentucky (not today). But the combination of bourbon and candy cane syrup is pretty magical, and frankly much better than I was expecting it to be. No one ingredient—peppermint, sugar, or bourbon—lingers on your tongue for too long. They take turns, each making an impact before passing the baton to the next. It’s a good drink, a sweet drink, a strong drink. It’s a drink that tastes like Christmas. It’s also very versatile—you can approach it several different ways. Build it in the glass and stir bourbon and syrup in a bucket over a big rock, shake it up and strain it into a coup, or make it a proper julep by pouring it over crushed ice and garnishing with peppermint leaves (or mini candy canes). Much like our Fernet & Cream cocktail , this drink only requires two ingredients, but you can add one of the garnishes I just mentioned if you need that third one. You will need to make some candy cane syrup first, but that is easily accomplished by following these […]