Double-Barrel Julep

Julep Tin

Created: Joaquín Simó, 2009, Death & Company

Recipe from Death & Co

Uploaded by: @alex

Ingredients

1¹⁄₂ oz

Old Grand-Dad 114 Bourbon

¹⁄₂ oz

Diplomático Reserva Exclusiva Rum

1 tsp

G.E. Massenez Crème de Pêche

1 tsp

demerara syrup

¹⁄₄ oz

Smith & Cross Traditional Jamaica Rum

4 dash

Fee Brothers Whiskey Barrel-Aged Bitters

1

mint bouquet as garnish

Directions

1. Put the bourbon, Diplomático rum, peach liqueur, and demerara syrup in a julep tin
2. Fill the tin halfway with crushed ice
3. Stir with a spoon, churning the ice as you go, for 10 seconds, holding the tin by the bottom
4. Add more crushed ice so the tin is two-thirds full and stir until the tin is completely frosted
5. Add more ice to form a cone above the rim
6. Float the Smith & Cross rum over the drink and top with the bitters
7. Garnish with mint bouquet
8. Serve with a straw