Considering the bright landscape of the Italian Alps in Bormio, and the aromatic botanicals used to make Braulio, Chris Amirault had a particular craving for a refreshing, herbaceous julep. He turned to chamomile—the scent of which he associates with alpine amaro—for a bespoke cordial that adds both sweetness and aromatics. “This is a drink that is meant to be sessionable,” he says.
Palio Julep
Chris Amirault | Los Angeles
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Ingredients
Serving: 1
- 1 3/4 ounces Braulio
- 1/4 ounce cognac, preferably VSOP
- 1/2 ounce chamomile cordial (see Editor's Note)
- 4 mint leaves
- 4 tarragon leaves
- 2 sage leaves
Garnish: grapefruit twist, chamomile, juniper, mint
Directions
- Add the mint, tarragon, sage, and chamomile cordial to julep glass and gently muddle until combined.
- Add the Braulio and Cognac and fill the glass with crushed ice.
- Stir the ingredients with a swizzle stick until chilled.
- Top off with more crushed ice and garnish with the grapefruit twist, chamomile, juniper, and mint.
Editor's Note
Chamomile Cordial:
1/2 cup loose-leaf chamomile tea
1 cup hot water
1 cup white sugar
Brew the tea and let steep for 4-5 minutes. Strain out solids. Add sugar and stir until completely incorporated. Allow to cool.