The Last Word: Mint Julep

Mint Julep. Meghan Kirkpatrick photo.

“…that the mounds of ices, and the bowls of mint-julep and sherry cobbler they make in these latitudes, are refreshments never to be thought of afterwards, in summer, by those who would preserve contented minds.”

—Charles Dickens, while travelling in America (1842)

Fresh mint springs
2 oz cognac
Dash of simple syrup
Dash of Jamaican rum
Powdered white sugar

Muddle three or four fresh springs of mint in the bottom of a mixing glass. Add the simple syrup and cognac and stir with ice to chill. Double-strain into a chilled julep cup, fill to heaping with crushed ice and garnish with more fresh mint and fruit. Finish with a dash of Jamaican rum over top and sprinkle with powdered white sugar. Serves 1.

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