2 oz Dubonnet Rouge (1 oz)
1 tsp Sugar (1/2 tsp)
1 Handful of Mint (4 sprigs)
Dissolve sugar in a splash of water, add a sprig of mint, and lightly bruise the sprig with a muddler in a Julep cup or double old fashioned glass. Remove mint (or not), add rest of ingredients and some crushed ice, and stir. Top with more crushed ice, add a straw, and garnish with the remaining mint sprigs.
When I was on the Dubonnet website, I spotted the Dubonnet Mint Julep and decided to give it a go. The concept of the drink might seem a bit weird that a foreign sounding aperitif wine is mixed with Bourbon for a Derby Day delight; however, Dubonnet is made in two locations. While much of the world's Dubonnet is still made in France, the aperitif wine for the American market is made at the Heaven Hill Distillery in Bardstown, Kentucky. According to Paul Clarke, there is a slight difference in the taste between the two, but once mixed, those differences become harder to detect. Therefore, depending on which whiskey is used, both products can stem from the same state.