Pineapple Julep with Ginger Beer

Note: You’ll need 3 wedges of fresh pineapple without the peel and one with, for garnish.

Put the syrup, pineapple and 4-5 mint leaves in your shaker and muddle. While muddling, remember that it’s not necessary to pulverize the mint. The mint should be bruised, but mostly intact. The pineapple will break up easily.

Add the bourbon and plenty of ice and shake it vigorously. Then strain it into a glass over large ice cubes (you’ll have to use a cocktail strainer or a julep strainer here). Then stir it until the glass is very cold. The shaking makes it cold, then stirring it can make it even colder.

At this point, you should have a little extra room in your collins glass. Top with ginger beer and gently stir it in. Cut into one of the peel-on pineapple wedges and position it on the edge of the glass. Add a sprig of mint.