Classics
Mint Julep
This brandy-led julep keeps the source's cooling shape while replacing its elaborate fruit display with fresh mint.
swizzlehighballbrandyrum
Reference: Jerry Thomas · 1887 · Open source page ↗ · Scale it, save it, or twist it below.
Method swizzleGlass highballFinish Mint bouquet
Ingredients
Cognac, mint, and crushed ice in a fragrant, slow-changing summer serve.
Taste: fresh mint · warm grape · cool sweetness
Cognac
60ml
Rich simple syrup
10ml
Fresh mint
10 leaves
10ml
Aged rum
optional float
5ml
How to make it
Press the mint gently with the syrup in a chilled highball to release its aroma without tearing the leaves.
Add the Cognac and crushed ice, then swizzle until the outside of the glass turns cold.
Crown with fresh crushed ice, add the optional rum float, and finish with a compact mint bouquet.
Source: Jerry Thomas, Bar-Tender's Guide (1887), LOC 07000656 p. 28, image 32 · A trusted classic — make it as-is, scale it, or twist it.
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