William Elliott’s Mint Julep

William Elliott, Maison Premiere | Brooklyn, NY

bitters cocktail illo

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