| 12 fresh | Mint leaves |
| 2 fl oz | Hayman's London Dry Gin |
| 1/4 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
Read about cocktail measures and measuring.
Garnish:
Mint sprig
How to make:
Lightly MUDDLE (only to bruise) mint with gin in base of shaker. Add other ingredients, SHAKE with ice and fine strain into glass half filled with crushed ice. CHURN (stir) drink with ice using a barspoon. Top the glass to the brim with more crushed ice and churn again. Serve with straws.
Review:
As Victor says of this gin based Julep, "This is a hell of a drink."
History:
Adapted from a recipe in the 1947 Trader Vic's Bartender Guide by Victor Bergeron.
Alcohol content:
- 1.3 standard drinks
- 20.2% alc./vol. (40.4° proof)
- 18.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
Join the Discussion
... comment(s) for Major Bailey #1
You must log in to your account to make a comment.