OK, OK, some of y’all are probably thinking, Enough with the juleps!

And then there are folks like me, who simply cannot have enough julep recipes at their disposal. I collect julep recipes like I used to collect Smurf figurines. Srsly, how you can possibly have enough deliciousness at your fingertips?

Why this particular recipe (which dates back to the 1850s and was recently written about by David Wondrich in his book¬†Imbibe!)? Because by combining rye whiskey and brandy, it offers you a way to appropriate the grainy sweetness of bourbon when you haven’t got any bourbon handy. It’s a cocktail hack!

And speaking of deliciousness, Wondrich claims this recipe turns out an even better julep than a classic bourbon one. Ahem, ahem, Mr. Wondrich… bite your tongue.

The Prescription Julep

(with thanks to Serious Eats for passing along the original version)

1 1/2 ounces Remy Martin

1/2 ounce Old Overholt rye whiskey

1/2 ounce simple syrup

A few mint leaves, plus a sprig for garnish

Drop mint leaves into bottom of julep cup or Collins glass. Cover with simple syrup and muddle. Add ice to fill, then add brandy and rye. Stir briskly. Garnish with sprig.

Tasting Notes

The original recipe calls for two teaspoons of sugar dissolved in a half-ounce of water — call this simple syrup if you want. It also calls for muddling the sugar/water combo in the bottom of the glass. No offense 1850s, but I own a microwave. I make simple syrup.

 

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