Jason Rawlings, Furman University
Chromatin dynamics in the epigenetic regulation of lymphocyte proliferation

March 18, 2021

Dr. Jason Rawlings was an SC INBRE Developmental Research Project Program recipient from 2015-2018 for his project, “Mechanisms of chromatin decondensation in lymphocytes.”

He is an Associate Professor of Biology at Furman University where he teaches courses including Immunology, Developmental Biology, Genetics, and our introductory course for majors. Rawlings enjoys mentoring and working alongside undergraduate students and is most proud of his peer-reviewed publications that include student coauthors.​

Learn more about Jason Rawlings

Jason grew up in Louisville, KY and received his PhD in Biology from the University of Kentucky.

Based on his background, his favorite beverage is, of course, bourbon.

Enjoy this mocktail Mint Julep recipe written by John Clarkson, SC INBRE’s Program Manager and mixologist.


Mint Julep glass or any 12 oz. highball glass
Crushed Ice (very important to have crushed ice) Mixing Spoon or Cocktail stirrer

1/2 tsp super fine granulated white sugar (allows it to dissolve easily in the cocktail)
2 tbsp (heavy splash) of soda or seltzer water (do not use Tonic Water or Club Soda—as these have additional salts or minerals)
8-10 sprigs of mint
2 1/2 oz. of homemade non-alcoholic Bourbon (see recipe) -or- sweetened black tea -or- apple cider
Garnish Mint sprigs

In the highball glass combine the soda/seltzer water with the sugar and mint. Using the sugar as an abrasive, muddle the ingredients until the mint looks to be broken down and the oils have infused the sugar water (simple syrup).

Of note: our bourbon alternative will be sweeter than traditional bourbon so we will use less sugar in the mocktail recipe. If you prefer not to use the bourbon alternative, you can substitute sweetened black teak or apple cider as a bourbon alternative. As these ingredients will also be sweeter than traditional bourbon, please use the same amount of sugar as above.

Next, add your non-alcoholic bourbon and crushed ice and stir to blend.

Garnish with mint sprigs and enjoy!

Small Saucier (small 2qt or less pot)

1/2 cup of brewed black tea (or 1 cup of black tea if you want to remove the apple cider)
1/2 cup of apple cider
2 tbsp of honey -or- maple syrup -or- molasses; or any combination of the three
Dash of vanilla extract
1 tsp brown sugar (light or dark)
1 stick of cinnamon
1 star anise
2-3 cloves
Dash of salt

Bourbon has a unique flavor profile consisting of smooth vanilla, brown sugar with notes of spice, fruity, citrus, charred oak (smoky). As such the ingredients provide the best chance of mimicking the uniqueness of bourbon flavor. You can adjust the amounts of any ingredients to find the perfect match for you.

Of note: our bourbon alternative will be sweeter than traditional bourbon so we will use less sugar in the mocktail recipe. Of note: for a sweet/floral bourbon alternative use honey. For a sweet/woodsy bourbon alternative use maple syrup. For a smoky bourbon alternative use molasses. To mimic the complexity of bourbon, use all three!

Combine all ingredients in a saucier and bring to a simmer. Simmer for 5-10 minutes; strain and pour into a storable container. Keep refrigerated.

Optional: add a 1 peeled zest of orange for a brighter finish.

Recipe makes 8-10 oz. of bourbon alternative; enough for 4 mocktails using 2 oz. of bourbon alternative.​