Moroccan Mint Julep. Rafa García Febles, NYC, 2013.
2 oz Bourbon
2 oz Moroccan mint tea, chilled
1 Lime peel
1 Cucumber wheel
2 teaspoons Simple syrup
1 dash Angostura bitters
4 drops Bitter End Moroccan bitters
1 pinch Salt
2 drops Rose water
1 sprig Spearmint for garnish
Muddle lime peel, cucumber, and salt in liquid ingredients, and then shake briefly without ice to combine. Double strain over fresh ice in a julep cup. Top with more ice, garnish with a slapped spearmint sprig and rose petals, serve with a straw, and enjoy.