Sparkling Julep

Photo by Marianna Massey

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1 cocktail

  • 10 mint leave
  • ½ ounce turbinado syrup
  • ¾ ounce cognac
  • 2½ ounces sparkling wine (Huerta recommends Gamay or Chandon), divided
  • Garnish: Mint sprigs, small bunch champagne grapes (or other small grapes), powdered sugar

In a glass, muddle mint and turbinado syrup. With the muddler still in the glass, pour in cognac and 2 ounces of sparkling wine (pouring over the muddler to rinse remaining herb flavors into glass). Fill glass halfway with ice and stir. Top with additional ½ ounce sparkling wine and garnish with mint, champagne grapes, and a dusting of powdered sugar.

From Mastering Mardi Gras.

  • Recipe by Alba Huerta of Julep, Houston
  • Contributing City
    New Orleans
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