Sunday, September 22, 2019

rackateer julep

1 sprig Mint
2 oz Bols Genever
1/2 oz Smith & Cross Rum
1 tsp Vanilla Syrup
1 tsp Demerara Syrup

Rub the mint inside of a Julep cup and discard. Add the rest of the ingredients plus crushed ice, and stir to mix and chill. Top with crushed ice, and garnish with a dash of Bitter Truth Aromatic Bitters (Jerry Thomas Decanter) and a mint bouquet.

Two Sundays ago, I selected the Death & Co. Cocktail Book for the evening's refreshment after having neglected that well picked over tome since late 2018. One of the recipes that I had not made yet was Jessica Gonzalez's 2009 Rackateer Julep that featured Genever as the base that was accented by funky Jamaican rum and vanilla syrup. I had previously made the Gin Julep from Jerry Thomas' 1862 with Genever since gin generally meant Holland or Dutch "gin" back then, and I had been served a Genever with Wray & Nephew number, the Electrical Storm Julep, at No. 9 Park several years ago that took things in a different direction.
Here, the Rackateer Julep met the nose with a mint, cinnamon, and clove bouquet. Next, a malty sip gave way to Genever's malt wine and botanicals leading into Smith & Cross' funky rum flavors with a vanilla and mint finish.

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