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 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Brandy Julep

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.