Here's a spirited twist on the original Derby Day classic that switches out the traditional bourbon for rum.

1 ounce mint-flavored simple syrup*
1 cup crushed ice
2 ounces light rum
1 tablespoon Moroccan Mint Tea, cooled
1 handful fresh mint (for garnish)

In a highball glass or julep cup, combine the syrup (directions below), ice, rum and tea; stir well. Top off the glass with additional ice and a sprig of fresh mint, if you wish.

*for SIMPLE SYRUP
Combine 1 cup of water, 1 cup of granulated sugar and 3 tablespoons loose Moroccan Mint Tea in a sauce pan and heat over medium heat, stirring until sugar dissolves.

Simmer until thickened, stirring often. Remove from heat and let cool. The syrup can be made in advance and stored in the refrigerator up to 5 days.

Discover more information about
Moroccan Mint Tea
in the archived edition of our June 2018 email.
Or get more recipe ideas/inspiration from our
Pinterest Board - [ moroccan mint tea ]