Double-Barrel Julep
1.5 oz
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
0.5 oz
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
1 tsp
A peach flavored French liqueur; 16% ABV. Commonly drank as an aperitif or in cocktails.
1 tsp
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
0.25 oz
A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.
4 dash
Aromatic bitters from Fee Brothers, that are aged in emptied oak whiskey barrels from American distilleries.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Put the bourbon, Dark rum, peach liqueur, and syrup in a julep tin. Fill the tin halfway with crushed ice. Stir with a teaspoon, churning the ice as you go, for about 10 seconds, holding the tin by the rim so the entire tin can eventually frost up. Add more crushed ice to fill the tin 2/3 full and stir until the tin is completely frozen. Add more ice to form a cone above the rim. Float the overproof rum over the drink and top with the bitters. Garnish with a mint bouquet in the center of the ice. Serve with a straw. #build #swizzle #ontherocks
Strong
Fresh