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.
- 1 ounce bonded whiskey, preferably Old Grand-Dad 100 Proof
- 1/2 ounce aged rum, preferably El Dorado 5 Year
- 1/2 onunce pineapple rum, preferably Plantation Stiggins’ Fancy Pineapple
- 1 barspoon rich demerara syrup
- 6 leaves fresh mint
Garnish: 1 bunch fresh mint, 4 cherries, 2 ripe pineapple fingers
- 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.
- Fill glass with finely crushed ice.
- Pour the bourbon and both rums over the ice.
- Garnish with mint, pineapple and cherries. Serve with a straw.