Prescription Julep Recipes

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PRESCRIPTION JULEP



Prescription Julep image

This recipe from the 19th century predates the era of the ubiquitous bourbon mint julep, instead using cognac and rye, making for a delicious throwback.

Provided by William Grimes

Categories     for one

Yield One drink

Number Of Ingredients 5

1/2 ounce superfine sugar
1 ounce hot water
7 mint leaves plus one mint sprig
1 1/2 ounces Cognac
1/2 ounce rye

Steps:

  • In an old-fashioned glass or julep cup, dissolve sugar in water. Add mint leaves and press lightly with a spoon. Add spirits, fill glass with finely crushed ice and stir. Poke a straw and mint sprig into julep and serve.

PRESCRIPTION JULEP #2



Prescription Julep #2 image

An evolution of the nineteenth-century Prescription Julep (that showcased cognac as the base, accompanied by rye whiskey), this rendition spins it out a few steps further. Bold, boozy, aromatic and complex.

Provided by Food Network

Categories     beverage

Time 40m

Yield 1 drink

Number Of Ingredients 10

3/4 ounce bourbon
10 fresh mint leaves, plus mint sprigs, for garnish
3/4 ounce VSOP cognac
3/4 ounce rum, such as Smith and Cross
1/2 ounce Pineapple Syrup, recipe follows
Dash of Peychaud's bitters
Dash of Angostura bitters
Blackberries, for garnish
1 cup sugar
Handful pineapple chunks

Steps:

  • Combine the bourbon and mint leaves in the bottom of a julep cup. Gently muddle to release the mint oils. Add the cognac, rum, Pineapple Syrup, Peychaud's bitters and Angostura bitters and stir in the julep cup. Fill completely with crushed ice. Garnish with mint sprigs and blackberries, then add a straw.
  • Put the sugar and pineapple chunks in a saucepan with 1 cup water. Bring to a boil, lower to a simmer and simmer for 20 minutes. Let the syrup cool, then strain out the pineapple.

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  • Lightly muddle to express oils and flavor. NOTE: You don't want to muddle to hard or you will release the bitter elements of the leaves.

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