Modernizing the Pineapple Julep: A Classic Cocktail Paired with Pretzels and Beer Mustard

Go big with a huge bouquet of mint!

Pineapple Julep Recipe

🍍 Tropical mint julep twist

• 2 oz bourbon

• 0.5 oz pineapple syrup

• 6–8 mint leaves

• Crushed ice

  
  

• Mixology Method: Lightly press mint with syrup in a julep cup. Add bourbon and mound with crushed ice. Garnish with a mint bouquet and a pineapple wedge.

Mustard beer with pretzels. A fine pairing

Snack Pair: Pretzel Twists with Beer Mustard

Trust us - the salt and tangy mustard perfectly offset the sweet, tropical, minty drink! Get some soft pretzels from your local grocery store or bust open a bag of regular pretzels - both are amazing pairings. Beer mustard recipe below if you're feeling adventurous.

Simple Beer Mustard (Homemade, No-Cook)

A tangy, slightly malty mustard perfect for pretzels, sausages, or cheese boards

Ingredients

• 1/2 cup yellow mustard seeds

• 1/2 cup brown mustard seeds

• 3/4 cup dark beer (stout or brown ale works beautifully)

• 1/3 cup apple cider vinegar

• 2 tablespoons brown sugar (adjust to taste)

• 1 teaspoon salt

Instructions

1. Soak the seeds: Combine yellow and brown mustard seeds in a glass bowl or jar. Pour the beer over them. Cover and let soak at room temperature for 12–24 hours until seeds are plump.

2. Blend the mustard: Add vinegar, brown sugar, and salt to the soaked seeds. Blend with an immersion blender (or regular blender) until desired texture is reached — leave some seeds whole for a coarse mustard, or blend smooth for a creamier style.

3. Rest the flavor: Transfer to a clean jar. Let sit at least 2–3 days in the fridge before serving — the flavor will mellow as it rests.

4. Enjoy: Serve with pretzels, sausages, cheese boards, or as a spread for sandwiches. Keeps refrigerated for up to 1 month.