3/4 oz Yellow Chartreuse
4 sprigs Mint
1 tsp Sugar
Dissolve sugar in a splash of water, add mint, and muddle in a Julep cup, double old fashioned, or highball glass. Remove mint, add rest of ingredients, and stir. Fill with crushed ice, and decorate with fruit, berries, and fresh mint.
Since we did not partake of Juleps for Derby Day last weekend, on Monday I found a good use for the newly emerging mint in our garden. The Julep recipe I found, the Platonic Julep, was from Pioneers of Mixing at Elite Bars: 1903-1933 and contained an appealing combination of sherry and yellow Chartreuse instead of the more standard whiskey or less standard classic Julep spirits like gin, rum, or brandy. Perhaps it was Heresy to consider this, but what tasty, tasty Heresy it was.