1Heat syrup to a simmer in small saucepan. Remove from heat. Reserve 15 of the mint leaves. Add the remaining mint leaves to the syrup and let steep until cool, then strain (if you like more of a mint taste refrigerate for up to 1 week).
2In a cocktail shaker, muddle the 15 reserved mint leaves with 1 part lime juice and 1 part mint maple syrup. Add ice and 1 part rum. Shake well. Fill a highball glass with ice. Pour the drink into glass. Top off with Club soda. Garnish the drink with mint sprig.
Despite what some might tell you, a Mint Julep is not a Mojito made with bourbon. It’s also definitely not a Mojito made with bourbon, sour mix, Rose’s lime juice and Sprite. Like most great cocktails, the Mint Julep is painfully easy to make - and just as easy to screw up. Hopefully this recipe will steer you in the right direction.
These mediterranean-inspired grain bowls are perfect for make-ahead meal prepping. Hearty and filled with various flavors and textures, this is the kind of packed lunch you’ll be satisfied with all week long.