Cognac Julep

Difford's Guide
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Serve in a

Julep tin

Garnish:

Mint sprig

How to make:

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.

12 fresh Mint leaves
2 1/2 fl oz Rémy Martin 1738 Cognac
2/3 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
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Review:

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.

History:

Although bourbon is now most commonly associated with the Julep it is probable that it was first made with cognac.

The contentious history of the Julep, along with its variants can be found on our page.

Nutrition:

There are approximately 235 calories in one serving of Cognac Julep.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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