Cognac Julep
The original julep featuring cognac, fresh mint, and crushed ice, predating the bourbon version by decades.
- 2½ ozcognac(VSOP preferred)
- 8 wholefresh mint leaves
- ½ ozsimple syrup
- Mint spriggarnish
- 1Place mint leaves and simple syrup in a julep cup.
- 2Gently muddle the mint to release oils without shredding the leaves.
- 3Fill the cup halfway with crushed ice.
- 4Add the cognac and stir until the cup frosts on the outside.
- 5Top with more crushed ice to form a dome.
- 6Garnish with a fresh mint sprig and insert a short straw.
- 7Serve immediately.
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Before the Civil War made French imports scarce in the American South, cognac was the preferred spirit for mint juleps. Jerry Thomas documented the cognac julep in his 1862 bartender guide. This original version offers a leathery, chocolaty richness that bourbon cannot replicate, making it a sophisticated alternative for Derby Day.
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Everything you need to make a great Cognac Julep at home.
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