Recipe courtesy of Charles Joly

Prescription Julep #2

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.
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  • Level: Easy
  • Total: 40 min (includes cooling time)
  • Active: 10 min
  • Yield: 1 drink
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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

Pineapple Syrup:

1 cup sugar

Handful pineapple chunks


  1. 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.

Pineapple Syrup:

Yield: about 1 1/2 cups
  1. 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.