Jumpin’ Juleps

By: Hannah Lee Leidy
Photo by Scott Suchman

Food Culture of the South

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One cocktail

    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.

  • Recipe by Andy Bixby of Jack Rose Dining Saloon in Washington, DC

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