Manila Hotel Mint Julep

Resa Mueller, LALO | Philadelphia

photo: PUNCH
mint julep cocktail recipe

A circa-1926 specialty of The Manila Hotel, a turn-of-the-century Philippine landmark still in operation today, this iconoclastic Mint Julep capitalizes on the distinctive pleasures of bonded bourbon and Guyanese and Caribbean rums. It’s Philadelphia bartender Resa Mueller’s modern-day tribute to a drink Charles H. Baker raves about in his influential 1946 travel book, The Gentleman’s Companion.

Ingredients

Serving: 1

  • 1 ounce bonded whiskey, preferably Old Grand-Dad 100 Proof
  • 1 ounce bonded whiskey, preferably Old Grand-Dad 100 Proof
  • 1/2 ounce aged rum, preferably El Dorado 5 Year
  • 1/2 ounce aged rum, preferably El Dorado 5 Year
  • 1/2 onunce pineapple rum, preferably Plantation Stiggins’ Fancy Pineapple
  • 1/2 onunce pineapple rum, preferably Plantation Stiggins’ Fancy Pineapple
  • 1 barspoon rich demerara syrup
  • 1 barspoon rich demerara syrup
  • 6 leaves fresh mint
  • 6 leaves fresh mint

Garnish: 1 bunch fresh mint, 4 cherries, 2 ripe pineapple fingers

Directions
  1. Combine 6 mint leaves and the demerara syrup in the bottom of a rocks glass, then muddle lightly to release the fragrant oils in the mint.
  2. Fill glass with finely crushed ice.
  3. Pour the bourbon and both rums over the ice.
  4. Garnish with mint, pineapple and cherries. Serve with a straw.

Tagged: julep

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