Established in April 2022, Julep in Greenville, North Carolina, was conceived and created during the Covid pandemic, and its impact is manifested in this Southern kitchen’s core values. Chef and owner Lucas Owens wants his guests to use his restaurant as “a chance to socialize over thoughtfully composed comfort foods paired with really good cocktails.” To Owens, “cooking, family, and people” all contribute to one another.
Julep’s brunch punch is a low-maintenance cocktail designed to be shared in large groups. Sweet, bright, and fresh, this citrus brunch punch is perfectly crafted with its base of fruity citrus and layers of floral notes, a hint of vanilla, and enough spice to feel festive during the winter months. Be sure to make this crowd-pleasing brunch punch from your stocked bar cart any time you want to spend less time prepping for the event and more time enjoying the company of your guests.
recipe 
yields
about 8 drinks
1½ cups sugar
4 ounces fresh mint
4 ounces fresh lavender
2 cups pineapple juice
1 cup orange juice
1 cup lemon juice
1 cup lime juice
1 cup lavender-mint simple syrup
1½ ounces Bacardi
Ginger beer, to top off the cocktail
Garnish: Orange, lime, and lemon slices and mint sprigs
Lavender-mint simple syrup:
Punch:
steps
- Make the lavender-mint simple syrup: In a small pot over medium-high heat, bring all ingredients and 1½ cups water to a boil. Turn off heat and let sit, about 20 to 30 minutes. Strain into a quart container and refrigerate until ready to use.
- Make the brunch punch: In a punch bowl, stir to combine juices with simple syrup in a punch bowl. To serve, fill a punch cup with ice and fill with 1½ ounces rum, 4 ounces punch, and top with ginger beer. Garnish with fresh citrus and herbs.
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Recipe By
Ross White, beverage director of Julep in Greenville, North Carolina
