William Elliott’s Mint Julep

William Elliott, Maison Premiere | Brooklyn, NY

With his Mint Julep recipe, which took second place in our recent blind tasting, William Elliott once again proves his expertise in the realm of classic cocktails, offering a fine-tuned recipe that calls on both bourbon and rye alongside a small measure of demerara syrup and a dash of Angostura bitters, finished with an extravagant bouquet of mint.

Ingredients

Serving: 1

  • 1 dash Angostura Bitters
  • 1 dash Angostura Bitters
  • 1/4 ounce demerara syrup (2:1, sugar:water)
  • 1/4 ounce demerara syrup (2:1, sugar:water)
  • 1 ounce bourbon, preferably Russell’s Reserve Single Barrel
  • 1 ounce bourbon, preferably Russell’s Reserve Single Barrel
  • 1 ounce rye, preferably Russell's Reserve Single Barrel
  • 1 ounce rye, preferably Russell's Reserve Single Barrel

Garnish: extravagant mint bouquet, two small straws

Directions
  1. Build all ingredients in a julep cup.
  2. Hand-crack ice into julep cup until half full.
  3. Briefly stir.
  4. Top with a slight mound of hand-cracked ice.
  5. Garnish with a mint bouquet and two small straws.

Tagged: mint julep

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