Prescription Julep

Recipe from David Wondrich

Adapted by William Grimes

Prescription Julep
Tony Cenicola/The New York Times
Rating
5(29)
Comments
Read comments

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. —William Grimes

Featured in: The Bartender Who Started It All

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:One drink
  • ½ounce superfine sugar
  • 1ounce hot water
  • 7mint leaves plus one mint sprig
  • 1½ounces Cognac
  • ½ounce rye
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    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.

Ratings

5 out of 5
29 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

Adapted from David Wondrich

Recipe Tags

Advertisement

or to save this recipe.