Cognac Julep
Curiada Ingredients
Other Ingredients
- 12.00 fresh Mint leaves
- 0.67 fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
Directions
-
Fill julep tin halfway with crushed ice
-
Shake all ingredients with ice in separate shaker
-
Fine strain into julep tin over crushed ice
-
Churn drink with crushed ice using bar spoon
-
Top up tin with more crushed ice
-
Churn again with bar spoon
-
Repeat adding ice and churning until tin is full
-
Garnish with mint sprig
Cocktail Description
This isn't your grandfather's mint julep—it's got French flair and backbone that'll make you rethink everything you thought you knew about this Southern classic.
The Cognac Julep swaps out bourbon for Hennessy V.S., bringing grape-based sophistication and subtle fruit notes to the traditional refreshing mint-and-sugar formula. You'll get cooling mint up front, followed by the warmth of cognac with hints of vanilla and oak, all softened by quality cane syrup and plenty of crushed ice. This drink shines at warm-weather gatherings, summer parties, or any time you want to class up your afternoon sipping without being too precious about it. Making one takes a bit more effort than your average shake-and-strain cocktail—that repeated churning and ice-building process is essential for proper dilution and that signature frosty exterior—but it's not difficult, just a little time-consuming. The bright, herbal character pairs beautifully with rich foods like barbecued pork, duck confit, or even a nice charcuterie board with pâté. Serve it in a proper julep tin if you've got one, because that metal cup gets cold enough to develop a lovely frost that looks as good as the drink tastes.
Leave a Comment