Serve in a Julep tin
12 fresh | Mint leaves |
2 1⁄2 oz | Rémy Martin V.S.O.P. cognac |
2⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
Garnish: Mint sprig
SHAKE all ingredients with ice and fine strain into julep cup half filled with crushed ice. CHURN (stir) the drink with the crushed ice using a bar spoon. Top up the cup with more crushed ice and CHURN again. Repeat this process until the drink fills the cup and serve.
A truly deliciously refreshing cocktail. Woody rancio notes in the cognac are freshened by the mint. Those with a dry palate may want to reduce the sugar a touch.
Although bourbon is now most commonly associated with the Julep, it is probable that it was first made with cognac.
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.
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