Garnish:
Mint sprigs
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 | Blended Scotch whisky |
| 1/2 fl oz | Drambuie liqueur |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Read about cocktail measures and measuring.
Review:
A Scottish twist on the classic bourbon-based Mint Julep.
History:
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.
Alcohol content:
- 1.9 standard drinks
- 25.21% alc./vol. (50.42° proof)
- 26.5 grams of pure alcohol
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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