Al’s Julep

As you know, my historically-driven palate favors the spirits that were popular in 19th-century juleps, i.e. rye, Cognac, and rum. For my own julep recipe, I wanted to combine these three in equal parts with a favorite amaro (Braulio or dell’erborista are particularly good here, but there are many that would work!). I also decided to make the garnish do a little aromatic work, hence the nutmeg and shaved coffee bean, which hit the nose along with the mint upon first sip. The sherry float also contributes a nice aroma if desired!

INGREDIENTS

½ oz. rye whiskey
½ oz. Cognac
½ oz. aged rum
½ oz. amaro
¼ oz. mint demerara syrup
Sherry float (optional)

Garnish: mint, orange wheel, nutmeg & shaved coffee bean

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ABV LEVEL

Pour desired amount of mint demerara syrup into a julep cup. Fill to top with crushed ice. Pour Cognac and rye over ice. Dash bitters if using. Pile a little more ice on top. Tuck in orange wheel, a generous bouquet of (slapped) mint, and a metal straw. Mound as much ice as you can on top. Float or dash sherry atop if desired. Grate fresh nutmeg and coffee bean atop and serve.