Ginger Julep '68 Fastback Cocktail

Bulleit Bourbon's Ginger Julep '68 Fastback Recipe
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  • Total: 3 mins
  • Prep: 3 mins
  • Cook: 0 mins
  • Infusion: 168 hrs
  • Yield: 1 cocktail (1 serving)
Nutritional Guidelines (per serving)
241 Calories
0g Fat
59g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 cocktail (1 serving)
Amount per serving
Calories 241
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 59g 21%
Dietary Fiber 3g 9%
Protein 2g
Calcium 24mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Forget the mint, ginger takes over in this julep and it is a wonderful thing! The ginger julep '68 fastback recipe begins with ginger-infused bourbon for an amazing new twist on the favorite mint julep.

Bulleit Bourbon is used for the infusion and its extra bit of rye gives it a wonderful spice that's perfect for ginger. It can take a week or two to finish, depending on your taste, so be sure to plan ahead.

Once that wonderful concoction is ready, more ginger is muddled with brown sugar, the bourbon is added, then it is all topped off with sparkling soda. The result is a snappy cocktail that is a celebration of both a very fine bourbon and the sweetened spice that is only found in ginger.

Ingredients

  • For the Ginger-Infused Bourbon:
  • 1 750ml bottle bourbon whiskey (Bulleit)
  • 1/2 cup ginger (fresh, cut into 1/8-inch thick dials)
  • For the Cocktail:
  • 1/2 ounce brown sugar (organic)
  • 1/4 ounce ginger (fresh, peeled and minced)
  • 1 1/2 ounces ginger-infused bourbon
  • 1 1/2 ounces soda water (divided)
  • Garnish: lemon or lime twist

Steps to Make It

Note: while there are multiple steps to this recipe, this cocktail is broken down into workable categories to help you better plan for preparation and assembly.

Make the Ginger-Infused Bourbon

  1. Gather the ingredients.

  2. In an infusion jar, add the ginger slices then fill with bourbon.

  3. Seal, shake well, then store in a cool, dark place. Shake every day or two.

  4. After 7 days, test the whiskey for flavor. Continue infusing for 2 to 3 days, or longer, until the flavor reaches your desired intensity.

  5. Strain out the ginger, bottle the bourbon, and store just like any other whiskey.

Tips

  • An infusion of ginger can take up to two weeks. It simply depends on how intense you want the flavor.
  • You can speed up the infusion slightly by using more ginger, though the patient approach is still best.
  • Use this ginger whiskey for other cocktails while you have it! Simple is often best, so look to popular whiskey cocktails like the highball and old-fashioned.

Make the Ginger Julep '68 Fastback

  1. In an old-fashioned glass, muddle the ginger and brown sugar together until all of the sugar is moistened and nearly dissolved.

  2. Add a dash of soda to finish dissolving the sugar, stir in the bourbon.

  3. Finish by filling the glass with ice, add soda to taste, then garnish with a lemon or lime twist.

  4. Serve and enjoy!

Recipe Variation

While the ginger bourbon is really nice, it's not entirely necessary. If you can't wait, double up on the muddled ginger or add a shot of ginger liqueur or ginger syrup to boost up the flavor.

How Strong Is a Ginger Julep '68 Fastback?

Bulleit is bottled at 90-proof, so it's a full-flavored whiskey that makes some tough cocktails. In this recipe, it's poured equally with soda and that helps bring the drink's alcohol content down to 19 percent ABV (38 proof) or so. That's still a hefty drink and about half the strength of a typical whiskey shot.