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.
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.
Yield:about 1 1/2 cups
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Charles Joly, Kentucky Derby Celebrity Chef