Ginger Julep

By Jeff Dietz, sommelier, and Philip Pierson, chef, Andrew’s Steak & Seafood | Yield: 1 Drink
By / Photography By Michael Fornataro | March 29, 2016


1. Add crushed ice to highball glass, then pour in bourbon. 
2. In a shaker, add remaining ingredients and dry shake to create a rich, foamy head. 
3. Pour over the bourbon and ice, stir, and garnish with a piece of candied ginger. 

Andrew’s Steak & Seafood, 777 Casino Drive, North Shore. 412.231.7777.

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  • 2 oz Colonel E.H. Taylor Bourbon
  • Juice from ½ lime
  • ½ oz ginger simple syrup
  • 3 oz bitter lemon soda
  • Candied ginger for garnish
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