Serve in aJulep tin
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||Cognac VSOP|
|2⁄3 fl oz||Giffard Sugar Cane Syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
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.
The contentious history of the Julep, along with its variants can be found on our page.