Serve in aCollins glass
How to make:
Lightly MUDDLE (only to bruise) mint in base of shaker. Add other ingredients, SHAKE with ice and strain into chilled glass half filled with crushed ice. CHURN (stir) the drink using a bar spoon. Top up the glass with more crushed ice and churn again. Continue adding crushed ice and churning until the drink meets the rim of the glass. Serve with two long straws.
|12 fresh||Mint leaves|
|2 1⁄2 fl oz||Bourbon whiskey|
|1 fl oz||Peachtree Liqueur|
|1⁄6 fl oz||Giffard Sugar Cane Syrup|
|3 dash||Angostura or other aromatic bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Bourbon, peach and mint are flavours that combine harmoniously.
This classic was originally made with peach brandy in place of peach liqueur. It is also sometimes made with apricot brandy.
The contentious history of the Julep, along with its variants can be found on our page.