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recipe c Rye-Julep

Photo by Julie Soefer

Rye Julep

This spin on the classic Mint Julep from Houston’s Alba Huerta and Bobby Heugel (our 2014 Bartender(s) of the Year) takes the sweet refresher in a rather grown-up direction with bitters and high-proof, peppery rye whiskey.

 

2 oz. bonded rye whiskey (Heugel and Huerta use Rittenhouse)
2 barspoons turbinado syrup (2:1, sugar to water)
2 dashes Angostura bitters
10-12 mint leaves

Tools: muddler, barspoon
Glass: Julep cup
Garnish: mint sprigs, powdered sugar, straw

 

In the base of a Julep cup, muddle the mint leaves with the rye, syrup and bitters. Fill the julep cup three-quarters of the way with crushed ice. Stir until cold. Fill with more crushed ice, forming a mound. Garnish with two pressed mint sprigs, dusted with powdered sugar. Place a straw in the cup right next to the mint to emphasize the aromatics.

 

Alba Huerta and Bobby Heugel, Julep, Houston


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