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

Cognac Julep
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Serve in a Julep tin

Ingredients:
12 fresh	Mint leaves
2 ¹⁄₂ oz	Rémy Martin V.S.O.P. cognac
²⁄₃ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Julep tin.
Prepare garnish of mint sprigs.
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 with mint sprigs bouquet.

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.

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History:

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

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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Chris Dimal

28th June 2023 at 21:57

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!!

Michael Z

5th July at 02:51

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

G. M. Genovese

12th June 2024 at 19:24

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.