Derby days are here and what better way to celebrate than with Fig and Olive’s delicious twist on the Kentucky Derby cocktail classic, the Mint Julep.
Traditionally made with four ingredients, the Mint Julep features fresh mint leaf, bourbon, sugar, and water. Yet, FIG & OLIVE Newport Beach is off to the races (May 1-2, 2015) with their modern twist on the iconic cocktail with the Fig & Walnut Julep ($14) comprised of Bourbon, St. Germain, Port, muddled Black Mission figs, mint, and fresh citrus garnished with shaved walnuts.
A bit of trivia, the Mint Julep has been promoted by Churchill Downs in association with the Kentucky Derby since 1938 where almost 120,000 juleps are served over the two-day period of the Kentucky Derby. In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Fig and Walnut Julep
FIG & OLIVE Newport Beach is off to the races (May 1-2, 2015) with their modern twist on the iconic cocktail with the Fig & Walnut Julep ($14) comprised of Bourbon, St. Germain, Port, muddled Black Mission figs, mint, and fresh citrus garnished with shaved walnuts.
- 2 ounces Four Roses Bourbon
- .75 ounces St. Germain Elderflower Liquor
- .5 ounces Lime Juice
- .25 ounces Taylor Tawny Port
- .25 ounces Simple Syrup 2 Black Figs (muddled)
- 3 mint leaves
- 2 slices of fresh fig 1/4 inch thick
- Grated walnut
- 1 mint sprig
- Cut mint sprig to about 4 to 5 inches long (long enough so it will be able to peak over the edge of the rocks glass); you will have to strip the mint off each sprig until you have just 3 to 4 smaller leaves at the top of the mint for garnish… the rest of the leaves (3) will be used in the cocktail.
- For the simple syrup, heat 1 cup of water and bring slightly to boil.
- Add ½ cup sugar and stir until sugar is dissolved.
- Turn off heat and let cool.
- Using a mixing glass (Boston) or a 2 piece shaker, combine Black Mission Figs, Taylor Fine Tawny Port, Simple Syrup, and Fresh Lime Juice and muddle into a nice paste.
- Add 3 Fresh Mint Leaves, Bourbon, and St. Germain Elderflower Liquor.
- Add Ice and shake vigorously for about 8 – 10 seconds so the ingredients can infuse.
- Strain contents over ice in an Old Fashion Glass or Rocks Glass.
- Cut a Fig in half and make two nice slices about 1/4 inch thick from it and garnish cocktail.
- Grate some Walnut over drink and add a Mint Sprig.