recipe
yields
1 Drink
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
Ingredients
steps
- 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.
share
-
Recipe By
Justin Lavenue and Dennis Gobis of The Roosevelt Room in Austin, Texas -
Contributing City
Austin