Antebellum Mint Julep

Just recently I purchased these beautiful silver cocktail cups, and I was eager to serve a cocktail in it. I’ve seen these in bars and on social media, and I think they’re just so pretty. So, I investigated and found this traditional recipe with a play on an old Southern tradition. Muddling here is king, it’s a strong drink, and the flavor stems mostly from the mint leaves and the liquor itself. It’s a classy classic, pretty and meant to be sipped slowly….

What you’ll need:

  • 2 oz Remy 1738 (or quality cognac of your choice)
  • 1/2 oz Appleton Jamaican rum (or quality dark rum of your choice)
  • 2 tsp simple syrup
  • 1 splash of Angstura Bitters
  • 4 – 6 fresh mint leaves
  • splash of water

In a Mint Julep cup muddle the mint leaves with a few good twists to release the flavor. Add the syrup and keep muddling. Add the cognac, bitters and a splash of water, stir. Fill the cup with crushed ice, then add the rum on top. Garnish with mint leaves (and a dusting of powdered sugar if desired).

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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