Serve in aJulep tin
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice. CHURN (stir) the drink using a bar spoon. Top the glass with more crushed ice so as to fill it and churn again. Serve with straws.
|12 fresh||Mint leaves|
|2 1⁄2 fl oz||Dewar's 12 Year Old Scotch whisky|
|1⁄2 fl oz||Drambuie liqueur|
|1⁄2 fl oz||Giffard Sugar Cane Syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
A Scottish twist on the classic bourbon based Mint Julep.
Adapted from a drink discovered in 2001 at Teatro, London, England.
The contentious history of the Julep, along with its variants can be found on our page.