An evolution of the nineteenth-century Prescription Julep (that showcased cognac as the base, accompanied by rye whiskey), this rendition spins it out a few steps further. Bold, boozy, aromatic and complex.
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 1 drink |
Ingredients
- 3/4 ounce bourbon
- 10 fresh mint leaves, plus mint sprigs, for garnish
- 3/4 ounce VSOP cognac
- 3/4 ounce rum, such as Smith and Cross
- 1/2 ounce Pineapple Syrup, recipe follows
- Dash of Peychaud’s bitters
- Dash of Angostura bitters
- Blackberries, for garnish
- 1 cup sugar
- Handful pineapple chunks
Instructions
- Combine the bourbon and mint leaves in the bottom of a julep cup. Gently muddle to release the mint oils. Add the cognac, rum, Pineapple Syrup, Peychaud’s bitters and Angostura bitters and stir in the julep cup. Fill completely with crushed ice. Garnish with mint sprigs and blackberries, then add a straw.
- Put the sugar and pineapple chunks in a saucepan with 1 cup water. Bring to a boil, lower to a simmer and simmer for 20 minutes. Let the syrup cool, then strain out the pineapple.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 938 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 203 g |
| Dietary Fiber | 0 g |
| Sugar | 202 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |