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Champagne Julep

Name: Champagne Julep
Total time: 2 min
Cuisine: Cocktail
Ingredients: 8 fresh Mint leaves; 15 ml Cognac (brandy); 7.5 ml Sugar syrup 'rich' (2:1); 1 dash Aromatic bitters; 90 ml Brut sparkling wine

Difford’s Guide

Discerning Drinkers (15)

Measurements in:

Serves:

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Ingredients
8 fresh	Mint leaves
¹⁄₂ fl oz	Cognac (brandy)
¹⁄₄ fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
1 dash	Angostura Aromatic Bitters
3 fl oz	Brut champagne/sparkling wine

Garnish: Lemon zest twist (discarded) & mint sprigs dusted with icing sugar

How to make

Glassware

Serve in a Julep tin

Method:

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.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

13.4 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Brut champagne/sparkling wine — Sulphur Dioxide/Sulphites

Review

Lower in strength than most old-school julep cocktails, champagne adds a zing if not a sparkle.

Monin Pure Cane Syrup (US) 750ml - makes 100 cocktails
$14.99 $0.15 per cocktail Monin Pure Cane Syrup (US) image

Angostura Aromatic Bitters 120ml - makes 384 cocktails
$13.99 $0.04 per cocktail Angostura Aromatic Bitters image

$0.19 per cocktail*

Makes a minimum of 100 cocktails.
Shipping and applicable tax calculated at checkout.

Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Comments & Discussion

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G. M. Genovese Premium Member 2y

The recipe is good if you strain it into a coupe and top with the sparkling. I put this together into a julep cup with cubed ice and it shown potential. But I agree the cognac and/or the sugar needs to be bumped up in smart measures to make this work over crushed ice.

Hunter Newsome 3y

I’d triple or even quadruple the cognac in this recipe. Then it’s truly decadent.

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