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


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.

Jumpin’ Juleps


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


  1. Make the syrup: In a mixing bowl, combine all ingredients and stir until sugar is dissolved.
  2. 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.

From Whiskey Weather.