Grand Cru Julep

By Liz Petoniak / 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.

Related Stories & Recipes

Triple Crown Cocktails: A Trio of Kentucky Derby-Inspired Drinks

The Kentucky Derby is about more than just huge hats and southern charm — it’s also about bourbon, and lots of it. On May 7, try your hand at our three winning recipes, all utilizing the whiskey quint...