Cognac

Hennessy Georgia Mint Julep

• 60 mL Hennessy VSOP
• 7.5 mL apricot brandy
• 7.5 mL heavy simple syrup (2:1)
• 8 tender mint sprigs (slim stems)
• Garnish: mint Sprig, sprinkle powdered sugar
• Glass: Julep tin or highball glass

Place 8 mint sprigs in the bottom of the julep cup, add the liquids, now fill half full with crushed ice, stir to combine and chill, top with more crushed ice to just above the rim of the glass.

Garnish with a fresh mint sprig and a small dusting of powdered sugar over the top.

Cognac

Hennessy Mint Julep

• 75 mL Hennessy V.S
• 1 teaspoon of sugar
• 2 mint sprigs
• Garnish: mint sprig
• Glass: Julep Tin or highball glass

Place five or six mint leaves at the bottom of a Julep tin, add sugar, and press several times with a muddler.

Fill glass with crushed ice, pour Hennessy V.S. over ice, and stir briskly until chilled.

Add more ice and garnish with a few sprigs of mint.

Whisky

Glenmorangie Highland Mint Julep

• 45 mL Glenmorangie Original
• 12 mint leaves
• 12.5 mL sugar syrup
• 1 dash Angostura bitters
• Garnish: large mint sprig
• Glass: Julep tin or highball glass

Pour all the ingredients into a mixing glass then gently press the mint to extract the essential oils. Fill the mixing glass with cubed ice and stir to chill, dilute slightly and combine the ingredients. Then fill a julep cup with crushed ice, and single strain the liquid from mixing glass into the cup.

Stir slightly and top up with crushed ice.

To finish, add a large sprig of fresh mint – and a straw cut short to ensure the mint’s scent is appreciated.