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The Champ

Bourbon and mint welcome applejack and lemon juice into the fold in this Julep-inspired cocktail from Karin Stanley.

1 oz. bourbon
1 oz. applejack (or Calvados for a lighter flavor)
3/4 oz. fresh lemon juice
3/4 oz. simple syrup (1:1)
5-6 fresh mint leaves
1 white sugar cube
Crushed or shaved ice
Tools: muddler, straw
Glass: double rocks
Garnish: fresh mint sprig and apple fan

In a double rocks glass combine all ingredients and gently muddle, taking care to thoroughly crush the sugar cube, but not pulverize the fresh mint. Top with crushed or shaved ice, add a straw and garnish.

 

Karin Stanley, Fox Liquor Bar, Raleigh, North Carolina

 

 

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