Photo by Melanie Grizzel

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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
  1. Muddle mint and demerara syrup in a julep tin. Add cognac and stir briefly.
  2. Fill with crushed ice. Stir with a swizzle stick or barspoon, pushing mint to the bottom of tin.
  3. 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.
  • Recipe By
    Justin Lavenue and Dennis Gobis of The Roosevelt Room in Austin, Texas
  • Contributing City
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