Ingredients

  • 3 sprigs Spearmint
  • 2¼ oz Brandy
  • ¾ oz Rye Whiskey
  • ¼ oz Dark Rum
  • 3 barspoons Sugar

Method

Remove bottom leaves from mint sprigs. Muddle these with sugar and a little water to form a syrup. Add Brandy & Rye. Prepare cup with crushed ice. Stir Julep with more ice and strain into the ice-filled cup. (Important: this ice is to make the drink cold, the crushed ice is to keep the drink cold.) Float the Rum on top and sprinkle with a little more sugar. Bruise the mint sprigs and insert into the cup with straws.

Garnish

berries in season—I can vouch for black raspberries

Notes

I grow Kentucky Colonel mint to use in these, and I feel it’s important to drink them out-of-doors. Ice pounded in a lewis bag with a mallet has a better texture than ice crushed in a blender.

For a Kentucky Julep, use all Bourbon Whiskey and omit the float. All aged Rum makes a fine julep as well—especially if you have chocolate mint.