Classics
This lighter branch of the julep family trades whiskey weight for bubbles, preserving the cold mint perfume and slow-sipping crushed-ice ritual.
Reference: J. A. Grohusko · 1910 · Open source page ↗ · Scale it, save it, or twist it below.
Ingredients
Brut sparkling wine, mint, and crushed ice in a bright, low-proof julep.
Taste: dry bubbles · fresh mint · light caramel
Brut sparkling wine
120ml
Demerara syrup
7.5ml
Fresh mint leaves
six leaves plus a bouquet
5ml
How to make it
Add the mint leaves and demerara syrup to a chilled Collins glass and press very gently.
Pack the glass with crushed ice, then pour in the sparkling wine slowly while lifting once with a spoon.
Cap with fresh crushed ice and place a fragrant mint bouquet beside the straw.
Source: DosVermuts adaptation of J. A. Grohusko, Jack's Manual (1910), p. 87, LOC image 95 · A trusted classic — make it as-is, scale it, or twist it.
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