Ginger Peach Julep, 3rd place winner at Tales of the Cocktail

This cocktail created by Wayne Curtis won third place in the official cocktail contest of the 2009 Tales of the Cocktail in New Orleans.

Ingredients for One Serving:

• 2 ripe peach slices
• 2 1/2 ounces bourbon
• 1/2 ounce ginger syrup (see NOTE)
• 8 to 10 mint leaves, plus a mint sprig for garnish
• Crushed ice

Directions:

Combine the peach slices, bourbon, ginger syrup and mint leaves in a mixing glass. Muddle gently, crushing the peaches and bruising (but not tearing) the mint leaves. Let the mixture sit for 2 or 3 minutes.

Pack a highball glass (or julep cup) with crushed ice, and insert a straw. Slowly pour the contents of the mixing glass through a strainer into the ice-packed glass. Garnish with a mint sprig.

NOTE: To make ginger syrup, combine 1 cup sugar, 1 cup water and 12 coin-size slices of ginger root in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a glass container and let cool to room temperature. It’s ready to use, but for best flavor, cover tightly and refrigerate for 12 to 24 hours; store indefinitely.