Heritage Julep
2 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.
1.25 oz
An apple brandy from the Normandy region in France using apples from designated orchards, containing at least 20% local varieties, at least 70% bitter or bittersweet varieties, and no more than 15% sharp varieties. Bottled at a minimum 40% AVB.
0.5 oz
A liqueur made from or flavored with pears. Also called Creme de Poire.
0.25 oz
A colorless eau de vie brandy that has been flavored with or made from pears. You can make it yourself; Google it!
0.25 oz
One of the best selling Italian amari, made using 40 herbs including vanilla and orange peel; 23% ABV.
1 tsp
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
2 dash
An ingredient used in phosphate sodas produced in the 50s, you can buy this in concentrated amounts to get a similar mouth feel (tingly) in your cocktails. This is diluted phosphoric acid, it’s made with salts of calcium, magnesium and potassium. The solution has a pH between 2.0 and 2.2; about the same as lime juice.
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.
1
Not the tech giant! A fruit in the rose family most widely known for its juice; allowing it to ferment makes cider, yum!
Rub the interior of a Julep tin with the mint and set mint aside. Add remaining ingredients with crushed ice. Holding the tin by the rim, stir and churn for 10 seconds. Add more ice and continue stirring until the tin is frozen. Add ice to fill. Garnish with the mint bouquet and sliced apple fan. Dust with powdered sugar. Serve with a straw. #build #swizzle #ontherocks
From Alex Day and Devon Tarby.
Herbal
Fresh