Garden State Julep

Jared Schubert, The Monkey Wrench | Louisville, KY

Near in spirit to the Champagne Julep—a heady mix of cognac and bubbly—Jared Schubert’s Garden State version gets its strength from a base of Laird’s Applejack, a New Jersey product through and through. Like any traditional julep, this one begins with gently muddled mint, which is combined with homemade lemon syrup, Applejack and an unorthodox topper of dry rosé wine. A bit of salt brightens and blends this seemingly diametric combination of ingredients, and recedes into the background once mixed with finely crushed ice. Given that the drink is named for the most verdant state in the union, lavish garnishing is practically ordained. Go wild.


Serving: 1

  • 2 ounces Applejack, bonded
  • 3/4 ounce lemon syrup (see Editor's Note)
  • 3 ounces dry rosé wine
  • 2 sprigs mint
  • pinch of salt

Garnish: mint sprigs, red berries and lemon wheel

  1. In a Collins glass, gently muddle mint with lemon syrup to release oils.
  2. Add Applejack and rosé, stir to combine.
  3. Fill glass half-way with crushed ice, add salt and stir again.
  4. Top with more crushed ice to mound over top.
  5. Garnish with mint sprigs, red berries and a lemon wheel.
Editor's Note

Using a vegetable peeler, cut away the peels of two lemons in strips. In a saucepan, add peels to 1 cup of sugar and muddle to release citrus oils. Allow to infuse for an hour. Add 1 cup of water, set over low heat and stir until sugar dissolves. Allow syrup to cool and then strain into a container and refrigerate until ready to use. Will keep for two weeks.