At Ticonderoga Club, Greg Best adds sweetness, depth and complexity to his take on the Julep by using a combination of rum, oloroso sherry and golden pineapple syrup.
- 1/2 ounce lemon juice
- 1/2 ounce golden pineapple syrup (see Editor's Note)
- 1/2 ounce oloroso sherry
- 1 ounce Cognac
- 1 1/2 ounces English-style rum
Garnish: "a forest" of mint sprigs
- Build in a shaker tin over ice.
- Shake and serve in a mug of your choice.
- Garnish with a forest of mint.
Golden Pineapple Syrup:
2 ripe golden pineapples
1/2 quart cane sugar
1/2 quart white sugar
1 quart water
Peel and core pineapples then cut into cubes. Combine pineapple, sugar, and water in a saucepan and place over low heat and stir. Set timer for 20 minutes. Once mixture has reached a uniform heat and all sugar is broken down, increase heat to medium, stir well, and set a timer for one hour. Check occasionally and stir. Do not allow mixture to boil. Once the volume of the mixture is reduced by about half, remove it from heat and allow it to cool for about 15 minutes. Set a wire strainer over a large container and pour mixture through the wire strainer. Be sure to press all of the liquid from the pineapple cubes. Once all of the liquid has been pressed from the pineapple, discard the fruit and strain the syrup again. Bottle. Refrigerate and date. Will last three weeks in cooler.