Serve in a Julep tin
8 fresh | Mint leaves |
1⁄2 oz | Rémy Martin V.S.O.P. cognac |
1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
1 dash | Angostura Aromatic Bitters |
3 oz | Brut champagne/sparkling wine |
Garnish: Lemon zest twist (discarded) & mint sprigs dusted with icing sugar
SHAKE first 4 ingredients with ice. Add champagne and more to shaker, then throw twice before straining into julep tin filled with crushed ice. Serve with a metal straw.
Recipe contains the following allergens:
Lower in strength than most old-school julep cocktails, champagne adds a zing if not a sparkle.
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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