The journey to Charleston had been long and arduous. The roads were rough and dusty. For two weeks, Ignacius and DeForest had taken rides with mule trains, trader’s wagons, and horseback and were now on foot and in sight of Charleston.

DeForest wiped his brow and stopped to look up at the sky. The August sun beat down upon the road ahead, “I don’t think I can go on.”

Ignacius paused. “I think I see an Inn ahead. Let’s rest there.”

The Irish innkeeper welcomed them. “What’ll ye be havin?”

“My friend is very tired and so am I. We need a drink to give us some pep.”

“Sure, and I’ll be makin’ just the drink you’ll be needin.”

4 fresh mint leaves
1 oz. Jalapeño Simple Syrup
Crushed Ice
2 1/2 oz. bourbon
Club Soda
1 very thinly sliced jalapeño round

Jalapeño Simple Syrup:
1 c. sugar
2 jalapeño peppers

In a small saucepan over high heat, combine 1 cup water, sugar, and jalapeños.
Bring to a boil, stirring to dissolve sugar. Remove from heat and let steep 20 minutes.
Strain syrup, discard jalapeños, and cool syrup.

In a julep cup, pour Jalapeño Simple Syrup and add mint; gently bruise leaves with a muddler or wooden spoon. Add enough crushed ice to fill two-thirds of the cup. Add bourbon and stir gently; then add a bit more crushed ice. Top with a splash of club soda. Garnish with mint sprig and jalapeño.

Ignacius and DeForest drank the libation gratefully.

“Let’s get on into Charleston,” said Ignacius. And DeForest agreed.