
The Making of Julep’s House Gimlet
Over nearly a decade, the beloved Houston bar has traded fresh juice for cordial, and shaking for stirring to arrive at their unorthodox take on the drink.
- story: Kara Newman
- illustration: Carolyn Figel
Over nearly a decade, the beloved Houston bar has traded fresh juice for cordial, and shaking for stirring to arrive at their unorthodox take on the drink.
A 1920s Filipino take on the crushed ice classic, with a double dose of pineapple.
Chris McMillian has been perfecting his recipe for over two decades.
Built on coconut-infused Mellow Corn whiskey, plus coconut liqueur and orgeat, this julep is finished with a float of Smith & Cross Jamaican rum.
In part a product of necessity, the straw was designed with the Mint Julep and Sherry Cobbler in mind, two classic drinks traditionally built over mounds of ice.
Also known as the layman's julep, the smash is among the oldest categories of drink—and its still evolving. Here, get to know the smash in two classic recipes and their…
In "Bartender's Choice," we challenge some of our favorite bartenders with a drink order and see what they come up with. This round: Tom Macy, Gillian White and Kevin King…
Rather than simply changing with the seasons, some notable cocktail bars are adopting menus that adhere to a (often intangible) theme, like Route 66 or Civil War treason, where the…
At Restaurant GUSTU, bartenders combine local spirit singani with vodka, mint and chocolate bitters, in a decidedly Bolivian variation on the Julep.