Recipe by Andy Bixby of Jack Rose Dining Saloon in Washington, DC
For the vanilla-brown sugar syrup
1 cup brown sugar
½ cup hot water
½ teaspoon vanilla extract
For the julep
1¼ ounces Old Forester 1897 Bottled in Bond bourbon
½ ounce crème de menthe
1 tablespoon heavy cream
1½ teaspoons vanilla-brown sugar syrup
4 drops Bittermens Amère Sauvage
½ teaspoon absinthe
4 mint leaves
Garnish: Mint sprig, powdered sugar, shaved dark chocolate
Make the syrup: In a mixing bowl, combine all ingredients and stir until sugar is dissolved.
In a cocktail tin, combine all ingredients except garnishes. Add a couple ice cubes and shake vigorously, then double strain into a rocks glass (or julep tin) filled with crushed ice. Garnish with mint sprig, powdered sugar, and dark chocolate shavings.