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.
Honeysuckle Julep
Damon Boelte, Prime Meats | Brooklyn, New York
Ingredients
Serving: 1
- 2 ounces Old Tom Gin
- 1/4 ounce yellow Chartreuse
- 1/2 ounce honey syrup (2:1, honey:water)
- 2 slices white peach
Garnish: honeysuckle blossom or other sweet, fragrant flower and a thin slice of lemon
Directions
- In a julep tin or rocks glass, muddle peaches with honey syrup.
- Add Chartreuse, Old Tom gin and crushed ice, and stir.
- Add more crushed ice to mound over top.
- Garnish with a honeysuckle or other sweet, fragrant flower and a thin slice of lemon.