Name: Cognac Julep
Total time: 4 min
Cuisine: Cocktail
Ingredients: 12 fresh Mint leaves; 75 ml Cognac (brandy); 20 ml Sugar syrup (2:1)

Cognac Julep
Jump to

Serve in a Julep tin

Ingredients:
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)

Read about cocktail measures and measuring

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.

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.

View readers' comments

History:

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.

Join the discussion

Showing 1 comment for Cognac Julep.
See discussion in the Forum

Please log in to make a comment

Chris Dimal

28th June 2023 at 21:57

Your quality of crushed ice matters so much. I shook it well, tasted a bit of it before trying to churn the drink with the crushed ice and it was truly delightful. After the churning... watered down trash which was an absolute disgrace to Cognac and Juleps. Sorry everybody!!

G. M. Genovese

12th June 2024 at 19:24

Chris, I just saw your comment after having muddled and mixed this, in glass, with cube ice. I'm sure your assessment is spot on. But the thing I made was astonishingly fruity, dynamic, and delicious. A quality Cognac is key, I'm sure, and I used my new-now favorite, Cogance Leyrat VS.

See discussion in the Forum