Named after the leisurely lifestyle she imagines to be endemic to the Italian Alps, Stacey Swenson created her Après Ski Julep to spotlight “Braulio’s fresh minty alpine brightness and warming spices.” While many bartenders use amaro as a modifier in cocktails, Swenson prefers to use Braulio in place of the base spirit, swapping in a high-proof bourbon as a modifier. “It’s a way to cut back on the alcohol without sacrificing flavor,” she says. “Amaro was my gateway into my love for spirits and cocktails. It’s so complex, but so comforting and soothing at the same time.” The result is a spirited, cold-weather julep rounded out with a slightly salty, nutty warmth.
Après Ski Julep
Stacey Swenson | New York
- 6 fresh mint leaves
- 1/4 ounce blackberry shrub (see Editor's Note)
- 1 ounce Braulio
- 3/4 ounce bourbon, preferably Wild Turkey 101
- 1/4 ounce nocino
- 3 drops saline solution (1:1, salt:water)
Garnish: mint sprig, 3 blackberry halves
- Add the fresh mint leaves and blackberry shrub to a julep cup and gently muddle together.
- Add the Braulio, bourbon, nocino and saline and fill with crushed or pebble ice.
- Swizzle with a bar spoon to incorporate ingredients.
- Top with more ice and garnish with fresh mint and blackberry halves.
4 cups fresh blackberries
4 cups sugar
4 cups red wine vinegar
handful of fresh mint
In a large vessel with a sealable lid, combine the fresh blackberries and sugar. Muddle the blackberries into the sugar. Add 4 cups of red wine vinegar and a handful of mint. Store in the refrigerator for three days, then strain. Will last up to one month refrigerated.