Recipe by Justin Lavenue and Dennis Gobis of The Roosevelt Room in Austin, Texas
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
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.