continental julep

2 oz Cognac (Courvoisier VS)
1/2 oz Simple Syrup
1 Strawberry, halved
6-8 leaf Mint

Muddle the strawberry and mint leaves in simple syrup. Add Cognac, fill with crushed ice, swizzle to mix and chill, and top with crushed ice. Float 1/2 oz dark Jamaican rum (1/4 oz Smith & Cross + 1/4 oz Appleton 8 Year) and garnish with a mint bouquet. Continuing on with the mint recipes, I decided to find one in The Madrusan Cocktail Companion called the Continental Julep. That recipe was first published in the 1934 Jayne's Bartender's Guide, a book that Dr. Jayne and son published after the repeal of Prohibition to help revive cocktail culture. Dr. Jayne was not a bartender but a patent medicine manufacturer in Philadelphia, and he used this book to market his pills, tonics, and beauty products. Back in the day, Juleps were often Cognac-based if you had wealth and rum-based if you did not (see also the Cognac-based Corn 'n' Oil), and once the American whiskey distilling tradition took off, the Julep became associated with Bourbon. The first Julep that I had with Cognac was the Prescription Julep that I was served in 2009 at Tales of the Cocktail and later made at home in 2017. With fresh strawberries on hand, I set to work. The Continental Julep broadcast a mint and rum funk bouquet to the nose. Next, a berry note came through on the sip, and the swallow rounded things off with Cognac, strawberry, and mint flavors.