Honeysuckle Julep

Damon Boelte, Prime Meats | Brooklyn, NY

photo: Daniel Krieger
honeysuckle julep cocktail recipe damon boelte prime meats

Georgia’s version of the julep often includes a touch of peach brandy in an ode to the state’s abundant stone fruit. Bartender Damon Boelte borrowed this ingredient for his summery, flower-adorned cocktail using muddled peaches alongside sweet yellow Chartreuse, golden honey syrup and Old Tom Gin. Topped with a flower blossom and a lemon wheel (PUNCH’s own addition), the Honeysuckle Julep is frosty, aromatic drink made for hot afternoons.

Ingredients

Serving: 1

  • 2 ounces Old Tom Gin
  • 2 ounces Old Tom Gin
  • 1/4 ounce yellow Chartreuse
  • 1/4 ounce yellow Chartreuse
  • 1/2 ounce honey syrup (2:1, honey:water)
  • 1/2 ounce honey syrup (2:1, honey:water)
  • 2 slices white peach
  • 2 slices white peach

Garnish: honeysuckle blossom or other sweet, fragrant flower and a thin slice of lemon

Directions
  1. In a julep tin or rocks glass, muddle peaches with honey syrup.
  2. Add Chartreuse, Old Tom gin and crushed ice, and stir.
  3. Add more crushed ice to mound over top.
  4. Garnish with a honeysuckle or other sweet, fragrant flower and a thin slice of lemon.

Tagged: chartreuse, Damon Boelte, julep, Old Tom gin, Prime Meats

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