Did you ever think a Mint Julep needed to man up? We weren’t sure it could, seeing as the standard version is basically slightly sweetened bourbon with some mint. But cocktail guru Dave Wondrich thought so and whipped up this Cognac Julep, subbing out the traditional bourbon. We tried it, and we liked it! It’s a sophisticated update on an old Kentucky favorite.
- 1 1/2 teaspoons superfine sugar
- 1/2 ounce water
- 6 fresh mint leaves
- finely-cracked ice, (wrap ice in a towel and pound it with a mallet, skillet, or rolling pin)
- 2 1/2 ounces Pierre Ferrand Ambre Cognac
- 1/2 ounce Plantation Vintage 2000 Jamaican Rum
- 3 or 4 sprigs of mint
- Put sugar in a tall Collins glass, add water and stir until sugar has dissolved.
- Add 6 fresh mint leaves, pressing them lightly with a muddler. Fill the glass with finely-cracked ice. Add Pierre Ferrand Ambre Cognac and stir well.
- Add additional ice to fill glass. Float Plantation rum on top.
- Insert 3 or 4 sprigs of mint and a straw. Then smile.
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