Monday, November 16, 2020

Brandy Julep


Since both bourbon and brandy are aged in oak, albeit oak from different origins, it stands to reason that a brandy based Mint Julep would be a thing. Making it is similar to the bourbon version as well. The recipe is a little loose since it requires freezing the Julep cup with crushed ice and making a muddled mint simple in the glass. Therefore, exact proportions are not listed. You have to make the ingredients work for you, and being beholden to a specific set of measurements can work against the overall cocktail.

I recommend that you have more than enough simple syrup on hand to get started. You can cap the amount of brandy to about three ounces, but feel free to experiment with that proportion. What you really need is about two trays of crushed ice cubes. This estimate is a little high, but you don't want to come up short.

  • brandy (Korbel used)
  • simple syrup
  • 6 mint leaves 
  • mint sprig
  • confectioner's sugar
  • crushed ice

In a metal Julep cup, muddle mint leaves and 1/2 oz. simple syrup. Add crushed ice and churn with a bar spoon while adding brandy. The goal is to mix the ingredients while lowering the temperature of the cup. Add ice and brandy as needed and continue to churn until ice forms on the outside of the Julep cup. The end result should have a mound of fresh crushed ice above the lip of the cup. Garnish with mint sprigs and sprinkle with confectioner's sugar.

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