Serve in aJulep tin
How to make:
SHAKE all ingredients with ice and fine strain into julep cup half filled with crushed ice. STIR the drink with the crushed ice using a bar spoon. Top up the cup with more crushed ice and STIR again. Repeat this process so the drink fills the cup and frost forms on the outside.
|12 fresh||Mint leaves|
|1 2⁄3 fl oz||Bourbon whiskey|
|1⁄2 fl oz||Sugar-free sweetener|
|3 dash||Angostura or other aromatic bitters (optional)|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Bourbon with minty freshness served ice cold with the hint of sweetness amplifying flavours provided by sweetener rather than sugar.
This drink is better with the addition of dashes of aromatic bitters but this will add trace amounts of sugar.
Adapted from the classic serve by yours truly (Simon Difford) in January 2019.
For more Julep recipes, its origins and history, see Julep cocktails