Jalapeño-Spiked Bourbon Julep
Louisville Chef Edward Lee's icy-hot take on the Derby classic.
- story: Leslie Pariseau
- photo: Daniel Krieger
Louisville Chef Edward Lee's icy-hot take on the Derby classic.
A summery julep combining muddled peaches, sweet yellow Chartreuse, golden honey syrup and Old Tom gin.
A Cognac-based riff on the minty classic.
Similar to the Daiquiri, this strong sweet-sour drink calls for lime, sugar and cachaça, a Brazilian take on rum distilled from fermented sugarcane juice.
A Lillet and Suze-infused play on the original Negroni, pre-diluted and bottled for easy patio or party service.
Jill Dobias mixes equal parts dry vermouth and super-sweet Manischewitz for a riff on the classic Manhattan.
This version of the lemon, sugar and spirit-based sour strikes a dry and citrusy balance between gin and lemon juice.
This iconic pre-Prohibition cocktail—an unlikely combo of white crème de menthe and cognac shaken and served up—stormed bar menus in the 1920s, becoming a favorite among high society.