Cognac Julep
A refined take on the mint julep using cognac instead of bourbon — the way juleps were made in the 1800s before Kentucky bourbon took over. — Crafted by Blinner with Love
Ingredients
- 2.5 oz Cognac
- 0.5 oz Simple syrup
- 8 leaves Fresh mint
- large mint bouquet (garnish) garnish
- powdered sugar dusting (garnish) garnish
Pairs With
Serve alongside Southern comfort food like country ham with biscuits or smoked pulled pork to honor the drink's refined historical roots and mint's fresh herbal character.
Instructions
Gently muddle mint leaves with simple syrup in a julep cup or rocks glass
Add cognac
Pack the glass with crushed ice
Stir vigorously until the outside of the glass frosts
Top with more crushed ice to form a dome
Garnish with a large mint bouquet and dust with powdered sugar
Tips
Before bourbon existed, cognac was the spirit of choice for juleps in the American South The key is crushed ice and vigorous stirring to create that signature frost on the cup A silver julep cup is traditional and conducts cold beautifully, but any rocks glass works