Did you know that the mint julep was originally made with cognac instead of bourbon?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."
Sonneville Mint Julep
Recipe adapted from Will Elliott, Maison Premiere, Brooklyn, NY
Yield: 1 cocktail
Prep Time: 10 minutes
Cook Time: N/A
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
Mint sprigs, for garnish
Lemon twist, for garnish
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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