| 8 fresh | Mint leaves |
| 1/2 fl oz | Rémy Martin V.S.O.P. cognac |
| 1/4 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 dash | Angostura Aromatic Bitters |
| 3 fl oz | Brut champagne/sparkling wine |
Garnish:
Lemon zest twist (discarded) & mint sprigs dusted with icing sugar
How to make:
SHAKE first 4 ingredients with ice. Add champagne and more to shaker, then throw twice before straining into julep tin filled with crushed ice. Serve with a metal straw.
Allergens:
Recipe contains the following allergens:
- Brut champagne/sparkling wine – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
Lower in strength than most old-school julep cocktails, champagne adds a zing if not a sparkle.
Alcohol content:
- 0.9 standard drinks
- 11.04% alc./vol. (22.08° proof)
- 12.5 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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