
From Imbibe Magazine·View original →
In a shaker, combine the brown-sugar syrup, the leaves of 2 mint sprigs and the pineapple-infused bourbon. Muddle until mixed, then strain into a chilled Julep cup or glass and fill with crushed ice. Pour the blackstrap rum over the top, and garnish.
Pineapple-Infused BourbonTrim the skin and leaves of 1 pineapple, then cut the fruit into 1-inch cubes. In a 1-gallon container with a lid, add the cut pineapple and 1 750-ml. bottle of bourbon. Let infuse for at least 24 hours, then strain and rebottle for use. Keep refrigerated and use within 2 weeks.