Make your next julep a Caribbean-style one
0 Ratings
0% would make again
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.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →