Sonneville Mint Julep Recipe

Perfect for when you need a stiff but refreshing drink

Did you know that the mint julep was originally made with cognac instead of bourbon? Neither did we. But this old-school version from the bar director of Maison Premiere has enlightened us. Will Elliott stirs cognac with French sweet wine, bitter liqueur and lemon juice before throwing it in the freezer with crushed ice to chill. Served it with fresh mint and a lemon twist.  It's refreshingly retro.

To learn more, read "Mint Condition."

Recipe adapted from Will Elliott, Maison Premiere, Brooklyn, NY

Sonneville Mint Julep
5 from 53 ratings
This recipe stirs up the classic mint julep with sweet wine, bitter liqueur and freshly squeezed lemon juice for a strong cocktail you're going to love.
Prep Time
Cook Time
Total time: 10 minutes
  • 1½ ounces cognac (preferably Dudognon)
  • ½ ounce Pineau des Charentes
  • ¼ ounce Suze
  • ¼ ounce lemon juice
  • 3 dashes Peychaud's Bitters
  • Crushed ice
  • Mint sprigs, for garnish
  • Lemon twist, for garnish
  1. In a julep tin, combine the cognac, Pineau des Charentes, Suze, lemon juice and bitters. Fill the tin with crushed ice and stir with a swizzle stick until the tin develops condensation. Then place it in the freezer for 5 minutes. Remove from the freezer, garnish with mint sprigs and a lemon twist, then serve.
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