Prescription Julep
This recipe, based on one from the 1850s, gives a window into what pre-Civil War juleps looked like after ice had established itself as an essential part of the drink. The mixture of Cognac and rye and the slight presence of Jamaican rum illustrate the julep’s former life as a rum drink and the preference for a brandy base during this period while also foreshadowing the rise of rye juleps that would come after the Civil War (see Dabney Julep from our Pre-Civil War Black Tavern-keepers theme). NB: crushed ice is preferred over pebble here.
INGREDIENTS
¼-½ oz. mint demerara syrup
1½ oz. Cognac
½ oz. rye whiskey
2 dashes bitters (optional)
Aged rum float (optional)
Garnish: mint, thin lemon slices
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 lemon slices, a generous bouquet of (slapped) mint, and a metal straw. Mound as much ice as you can on top. Float or dash rum atop if desired.