Mint Julep, Hard Water

Hardwater is Charles Phan's new Southern restaurant along the Embarcadero of San Francisco. With the Kentucky Derby coming up this weekend, I remember last year I was scouring different cocktail menus online to see which places served Mint Julep's in the city. Luckily it didn't take to long to find one at the Alembic. With more Southern inspired restaurants opening in the San Francisco like Hard Water and Dixie, it's been easier to find a Mint Julep. I love the detail in this julep cup and appreciate this simple well made cocktail.

The Drink - Mint Julep, $12
Bourbon, simple syrup, mint leaves

Recipe as found in Imbibe Magazine below

For his Mint Julep, Erik Adkins saves the bourbon for last, drizzling it over the top of a bed of crushed ice.

2 oz. bourbon

1/3 oz. gomme syrup (or 2:1 simple syrup)

6 mint leaves

Tools: muddler

Glass: Julep

Garnish: 3 fresh mint sprigs

In the bottom of a Julep cup, gently press the mint leaves with the muddler to extract the oils. Fill the cup with crushed ice and insert a straw. Slap the mint leaves for garnish between your palms and place next to straw. Drizzle the bourbon on top, wait for the cup to frost, then serve.

Adapted by Erik Adkins for Hard Water, San Francisco

The Place - Hard Water
San Francisco, Embarcadero
Southern restaurant
Dinner Monday - Saturday, full bar
http://hardwaterbar.com/