Grand Cru Julep

By Michael Anderson, bar manager, Butcher and The Rye | Yield: 1 Drink
By / Photography By Michael Fornataro | March 29, 2016

Ingredients

  • 1 oz Bulleit Bourbon
  • ½ oz Copper & Kings American Brandy
  • ½ oz Champagne syrup
  • ¼ oz Salers Gentiane Liqueur
  • 2 dashes Peychaud’s Bitters
  • Mint
  • Lemon thyme

Instructions

1. Aromatize the inside of the julep cup by firmly brushing fresh mint and lemon thyme along the inside of a pewter julep cup.
2. Fill the cup halfway with crushed ice. Add in remaining ingredients and stir.
3. Top off with crushed ice to form a mound.
4. Insert fresh herb garnishes and straw. 


Butcher and The Rye, 212 6th St., Downtown. 412.391.2752. butcherandtherye.com.

 

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Ingredients

  • 1 oz Bulleit Bourbon
  • ½ oz Copper & Kings American Brandy
  • ½ oz Champagne syrup
  • ¼ oz Salers Gentiane Liqueur
  • 2 dashes Peychaud’s Bitters
  • Mint
  • Lemon thyme
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