Wednesday, July 13, 2016

santiago julep

4 oz Bacardi Rum (1 1/2 oz Don Q Cristal + 1 1/2 oz El Dorado 5 Year)
2 tbsp Pineapple Juice (1 oz)
Juice 1 Lime (1/2 oz)
2 tsp Grenadine (1/2 oz)
Sprigs of Mint (8 Leaf)

Muddle mint (in grenadine) in a 12 oz glass (Julep cup). Add rest of ingredients and crushed ice, and garnish with mint sprigs.
For Wednesday night's libation two weeks ago, I reached for Trader Vic's 1947 Bartender's Guide and spotted a curious Julep that I had never made before called the Santiago Julep. The name reminded me of the Daisy de Santiago but in the end, it tasted more like a peach-less Missionary's Downfall. Once prepared, the mint bouquet worked wonders on the nose. On the sip, lime mingled with the pomegranate notes, and the swallow was the pleasant combination of rum, pineapple, and mint flavors.

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