Rye Julep

Name: Rye Julep
Yield: 10
Cuisine: American

RECIPE: Alba Huerta and Bobby Heugel, Julep, Houston

Photo: Julie Soefer

January 03, 2014

This spin on the classic Mint Julep takes the sweet refresher in a rather grown-up direction with bitters and high-proof, peppery rye whiskey.

Ingredients

2 oz. bonded rye whiskey (such as Rittenhouse)
2 barspoons turbinado syrup (2:1, sugar to water)
2 dashes Angostura bitters
10-12 mint leaves

Tools:muddler, barspoon
Glass:Julep cup
Garnish:mint sprigs, powdered sugar, straw

Preparation

In a Julep cup, muddle the mint with the rye, syrup, and bitters. Fill the julep cup three-quarters of the way with crushed ice. Stir until cold. Fill with more crushed ice, forming a mound. Garnish with two pressed mint sprigs, dusted with powdered sugar. Place a straw in the cup right next to the mint to emphasize the aromatics.