The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Brandy Julep

Advertisement

Ingredients

3 mint sprigs (10-12 mint leaves)

½ ounce demerara syrup

1½ ounces cognac

¼ ounce rum (Smith & Cross recommended)

Garnish: mint sprig and powdered sugar

Directions

Muddle mint and demerara syrup in a julep tin. Add cognac and stir briefly. Fill with crushed ice. Stir with a swizzle stick or barspoon, pushing mint to the bottom of tin. Insert a large metal straw and add rum on top of ice. Top with a mound of crushed ice. Garnish with a mint sprig and a dusting of powdered sugar.