1 1⁄2 oz Cognac
1⁄2 oz Rye
2 spg Mint
Instructions

Gently press mint (8-10 leaves or so) with simple syrup in a julep cup or equivalent. Add Cognac and Rye, preferably high proof (90-106) versions for historical accuracy. Stir gently. Add crushed ice to fill. Stir gently again to raise frost. Add more crushed ice mounding over top of cup. Garnish with mint and optional splash of dark rum. Drink through a short straw.

Cocktail summary
Posted by nick on
Created by
Historical recipe ca. 1857 as interpreted by Paul Clarke via Dave Wondrich's recipe in Imbibe!
Is of
unknown authenticity
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(7 ratings)
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  • 7/2/20: Made with 1.5 oz PF 1840, 0.5 oz Rittenhouse, 0.5 oz Smith and Cross, 0.25 oz 2:1 simple. Would be curious to make without the whiskey.
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