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Cognac Julep

Name: Cognac Julep
Total time: 4 min
Cuisine: Cocktail
Ingredients: 12 fresh Mint leaves; 75 ml Cognac (brandy); 20 ml Sugar syrup 'rich' (2:1)

Difford’s Guide

Discerning Drinkers (39)

Measurements in:

Serves:

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Ingredients
12 fresh	Mint leaves
2 1/2 fl oz	Cognac (brandy)
2/3 fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

How to make

Glassware

Serve in a Julep tin

Prepare

Select and pre-chill a JULEP TIN.
Prepare garnish of mint sprigs.

Method

SHAKE all ingredients with ice.
FINE STRAIN into julep cup half-filled with crushed ice.
CHURN (stir) using a bar spoon.
TOP with more crushed ice and CHURN again
Repeat this process until the cocktail fills the cup.

Garnish

Garnish with mint sprigs bouquet.

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:

23.7 grams of pure alcohol

History

Although bourbon is now most commonly associated with the Julep, it is probable that it was first made with cognac.

Review

A truly delicious, refreshing cocktail. Woody rancio notes in the brandy are freshened by the mint. Those with a dry palate may want to reduce the sugar a touch.

Monin Pure Cane Syrup (US) 750ml - makes 37 cocktails
$14.99 $0.41 per cocktail Monin Pure Cane Syrup (US) image

$0.41 per cocktail*

Makes a minimum of 37 cocktails.
Shipping and applicable tax calculated at checkout.

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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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Chris Dimal 3y

Your quality of crushed ice matters so much. I shook it well, tasted a bit of it before trying to churn the drink with the crushed ice and it was truly delightful. After the churning... watered down trash which was an absolute disgrace to Cognac and Juleps. Sorry everybody!!

G. M. Genovese Premium Member 2y

Chris, I just saw your comment after having muddled and mixed this, in glass, with cube ice. I'm sure your assessment is spot on. But the thing I made was astonishingly fruity, dynamic, and delicious. A quality Cognac is key, I'm sure, and I used my new-now favorite, Cogance Leyrat VS.

Michael Z 1y

I heeded to your warning, and crushed my ice more roughly, and it held its ground.
Cognac Julep is legit!