Cynar Julep

RECIPE: Jess Lambert, Boleo, Chicago

Photo: Emma Janzen

May 03, 2017

The amaro-based spin on the classic mint julep is a big hit in Buenos Aires.

“The Cynar Julep is the julep in Buenos Aires! It’s everywhere,” says Boleo head bartender Jess Lambert. “Made in the style of their julep, we add fresh grapefruit juice to brighten up those dark notes in the Cynar, then add a tiny touch of raspberry syrup to balance out all the herbaceous, herbal notes and keeps those top notes high and forward.”

Ingredients

1 1/2 oz. Cynar
1/4 oz. raspberry syrup
1/4 oz. fresh lime juice
1 oz. grapefruit juice
4 sprigs mint
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Raspberry Syrup
1 pint fresh raspberries
2 1/2 cups granulated sugar
2 cups of water
1 small bunch of basil

Tools:muddler
Glass:julep cup
Garnish:mint bouquet

Preparation

Add all of the ingredients to a julep cup and muddle lightly, allowing the mint to steep. Fill the cup halfway with crushed ice, swizzle lightly, top with crushed ice, then garnish.

Raspberry SyrupMash the raspberries in a saucepan, add the sugar and water, then bring to a bare simmer but do not boil. After simmering for a few minutes, let the syrup sit and cool. Once it’s at room temperature, add one bunch of basil and muddle gently into the syrup. Let it steep for 10 minutes, or to taste, then strain in a bottle and refrigerate.