Make your next julep a Caribbean-style one
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Juleps, Reinterpreted
Photo: Tasting Table

The quintessential Kentucky cocktail gets a Caribbean twist with cane syrup and rum, while fragrant lemongrass adds a lemony notes (above, center).

To learn more, read "Julep Service." Then learn how to make a Highland Cup (right) and A River Runs Through It (left).


Recipe by Jim Meehan, Tasting Table Drinks Editor

Yield: 1 cocktail

Prep Time: 10 minutes

Cook Time: N/A

Total Time: 10 minutes


1½-inch rib of lemongrass root, quartered

¼ ounce Petite Canne Sugar Cane Syrup

2 ounces dark rum, preferably Appleton Estate Reserve


3-inch lemongrass root, quartered, for garnish


Muddle the lemongrass root with the cane syrup in the bottom of a chilled julep cup. Add the rum and some crushed ice and stir. Top with more crushed ice and garnish with the lemongrass root.

Fig and Raspberry Galette →

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