Palio Julep

Chris Amirault | Los Angeles

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.


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

  1. Add the mint, tarragon, sage, and chamomile cordial to julep glass and gently muddle until combined.
  2. Add the Braulio and Cognac and fill the glass with crushed ice.
  3. Stir the ingredients with a swizzle stick until chilled.
  4. 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.

Tagged: Braulio, cognac