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Cynar Julep
The julep with a Cynar base shows that this spirit can stand up for itself against most any flavor.
- story: Allison Hamlin
- photo: Lizzie Munro
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100-pt Julep
Chris Amirault’s homage to the popular Cynar Julep is bolstered with high-proof rhum and vanilla syrup.
- story: Punch Staff
- photo: Lizzie Munro
Chris McMillian’s Mint Julep
Chris McMillian has been perfecting his recipe for over two decades.
- story: Chloe Frechette
- photo: Randy P. Schmidt
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Mr. Ness’ Highland Swizzle
A tequila swizzle calling on a sustainable tiki-inspired cordial.
- story: Punch Staff
- photo: Lizzie Munro
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Palio Julep
Chris Amirault turned to chamomile for a bespoke cordial that adds both sweetness and aromatics to his julep variation, built on Braulio amaro.
- story: Frances Yackel
- photo: Shannon Sturgis
Coconut Julep
Built on coconut-infused Mellow Corn whiskey, plus coconut liqueur and orgeat, this julep is finished with a float of Smith & Cross Jamaican rum.
- story: Lizzie Munro
- photo: Lizzie Munro
Autumn Cobbler
Chantal Tseng opts for the deeper flavor of oloroso in this fall-ready twist on the Sherry Cobbler.
- story: Chloe Frechette
- photo: Jeffrey Martin
King’s Cobbler
Amaro Sfumato brings a bitter smoky note to this twist on a classic cobbler.
- story: Bianca Prum
- photo: Lizzie Munro
GUSTU Julep
At Restaurant GUSTU, bartenders combine local spirit singani with vodka, mint and chocolate bitters, in a decidedly Bolivian variation on the Julep.
- story: Sophie Wirt
- photo: GUSTU