Tavern Julep Recipe
Bourbon, Creme de Cacao, Cocchi Americano, Dash Lemon, Lots of Mint
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Ingredients
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Cocktail
Method
Cocktail
Prep and Muddle
Place 10–12 fresh mint leaves in a mixing glass or shaker. Add 0.25 oz fresh lemon juice and 0.25 oz simple syrup. Gently muddle the mint leaves just enough to bruise them and release aromatic oils — avoid pulverizing to prevent bitterness.
Build the Cocktail
Add 2 oz bourbon, 0.5 oz white crème de cacao, and 0.5 oz Cocchi Americano to the mixing glass with the muddled mint and citrus. Add one large handful (about 1 cup) of crushed ice.
Stir/Churn
Stir the mixture briskly for 20–30 seconds to chill, dilute, and integrate the ingredients. Alternatively, if you prefer a frothier top and stronger mint aroma, do a short churn (shake gently) for 5–7 seconds then stir briefly.
Strain and Serve
Double-strain (optional) into a chilled julep cup or rocks glass filled with fresh crushed ice. If you prefer more mint in the glass, pour everything in including muddled mint; for a clearer presentation, fine strain to remove leaf bits.
Garnish and Finish
Top with additional crushed ice to mound slightly. Slap a mint sprig between your palms to activate its aroma and place 1–2 sprigs into the mound of ice as a garnish. Give the surface a light dusting of powdered sugar if desired for visual flair. Serve immediately with a short straw or julep spoon.