Sunday, June 26, 2022

dixieland julep

1 oz Pierre Ferrand 1840 Cognac
1/2 oz Ron Zacapa 23 Rum
1/2 oz Lemon Hart 151° Rum
1/4 oz Fernet Branca
1/4 oz Bittermens Coffee Liqueur (Galliano Ristretto)
1/4 oz Pineapple Gum Syrup

Build in a Julep cup, fill with crushed ice, and stir to mix and chill. Top with more crushed ice, add a straw, and garnish with a dehydrated pineapple slice (omit), mint bouquet, and a coffee bean.
Two Sundays ago, I turned to Death & Co.'s Welcome Home where I spied the Dixieland Julep that would make good use of my mint patch. The recipe crafted by Tyson Buhler in 2017 contained the minty-menthol Fernet Branca just like other Juleps such as As One Does, Magic Julep, and Thin Mint Julep, but unlike those it did not contain any muddled mint leaves akin to the Cynar Julep. Once assembled, the Dixieland Julep proffered mint and a touch of coffee to the nose. Next, caramel with a hint of pineapple on the sip flowed into cognac, rum, coffee, and minty-menthol flavors on the swallow.

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