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).

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