Thursday, August 18, 2016

double-barrel julep

1 1/2 oz Old Grand Dad 114 Bourbon (OGD Bonded)
1/2 oz Diplomatico Reserva Exclusiva Rum
1 tsp Massenez Crème de Peche (1/4 oz Edward Briottet)
1 tsp Demerara Syrup

Build in a Julep cup, fill with crushed ice, and stir. Top with crushed ice, float 1/4 oz Smith & Cross Rum, and garnish with 4 dash Fee's Whiskey Barrel-Aged Bitters and a mint bouquet.
As a nightcap to my Thursday shift two weeks ago, I turned to the Death & Co. Cocktail Book and found myself in the Julep section. There, Joaquin Simo's Double-Barrel Julep with whiskey and a pair of rums stood out as a winner. Once built, it gave forth a complex aroma of mint, funky rum, cinnamon, and a hint of peach to the nose. Next, a caramel and malt sip led into Bourbon and rum on the swallow with hints of peach and later cinnamon on the finish.

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