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Champagne Julep

Illustration: Matty Newton

Mint’s cooling powers meet the effervescence of sparkling wine and heaps of crushed ice.

Bourbon isn’t the only star of the julep cup—brandy, rum, and Champagne have all held a place in julep tradition. This version, adapted from recipes circulating in the late 1800s, matches mint’s cooling powers with the effervescence of sparkling wine and heaps of crushed ice.

Ingredients

  • 4-6 oz. chilled Champagne or other sparkling wine
  • ½ oz. brandy (optional)
  • ½ oz. simple syrup (1:1)
  • 10-12 fresh mint leaves
  • Tools:muddler, barspoon
  • Garnishes:fresh berries, mint sprigs, orange slices, or pineapple spears
  • Glass:julep cup or goblet

Preparation

In a julep cup, lightly muddle the mint with the simple syrup. Fill the cup ¾ full with crushed ice, then slowly add the brandy (if using) and chilled sparkling wine, lightly stirring to combine but taking care not to make the drink foam and spill. Add more crushed ice to fill the cup, top with more sparkling wine, then garnish.

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