This cooling classic from back in Jerry Thomas’ day is just what the doctor ordered with its refreshing mix of Cognac, rye and fresh mint.
1 1/2 oz. Cognac
1/2 oz. rye whiskey
7 fresh mint leaves
1/2 tsp. Demerara syrup (1:1)
Garnish: bouquet of fresh mint, dash of Jamaican rum
Combine the mint leaves and syrup in the bottom of a chilled julep glass and gently press the leaves with a muddler. Add crushed ice until the glass is 1/3 full, then pour in the rye, add more crushed ice until glass is 2/3 full and agitate. Add the Cognac, additional crushed ice to fill and agitate again. Pack additional crushed ice to make a cone-shaped mound on top of the cup and garnish with a bouquet of fresh mint leaves and a dash of Jamaican rum.
Adapted by Jbird in New York City from Jerry Thomas’ Bar-Tenders’ Guide