ANTHONY HUMPHREYS

Hill County Julep

Ingredients:

  • 1½oz Woodford Reserve
  • 1/2oz apple brandy
  • 1/2oz simple syrup
  • rhubarb bitters
  • mint swizzle
  • mint and powdered sugar as garnish

Directions:

  • Take a handful of mint leaves and muddle them at the bottom of a tin to bruise them.
  • Add the rest of the ingredients and add pebble or shaved ice.
  • Swizzle to mix the ingredients then top off with ice and garnish.
ANTHONY HUMPHREYS

The Orchard Julep

Ingredients:

  • 1/2lb fresh ginger, washed and peeled, cut into chunks
  • 1 cup boiling water
  • 1/2lb sugar
  • 2oz Woodford Reserve bourbon
  • 1oz fresh apple juice
  • 1/2oz fresh lemon juice
  • 1/2oz ginger syrup
  • 8-10 mint leaves

Directions:

  • To make the ginger syrup, put the ginger in a blender and add the boiling water and sugar.
  • Blend thoroughly, and then strain through a fine-mesh sieve. Your syrup won't be perfectly clear; that's okay.
  • Bottle, label, and store in the refrigerator for up to one week.
  • To make the cocktail, in a mason jar or julep cup, put the mint leaves and the ginger syrup. Muddle gently.
  • Add the rest of the ingredients. Add crushed ice and swizzle it.
  • Add more crushed ice. Garnish with a lemon wheel and a big mint sprig. Put a straw in the cup too.
ANTHONY HUMPHREYS

Third Coast Julep

Ingredients:

  • 6oz simple syrup
  • 1/2oz ground celery
  • 15 mint leaves
  • salt
  • 2oz Woodford Reserve
  • 1/4oz mint celery salt syrup
  • 1/4oz Letherbee Besk
  • 1/4oz Carpano Bianco

Directions:

  • To make the celery salt syrup, in a blender combine the simple syrup (1:1 sugar to water) with the ground celery, 15 mint leaves, and a dash of salt.
  • Blend and strain through a fine strainer and cheesecloth.
  • To make the cocktail, combine all ingredients in preferred rocks glass/julep cup.
  • Add crushed ice and garnish with fresh mint sprig and sprinkled celery salt.
ANTHONY HUMPHREYS

New England Julep

Ingredients:

  • 2oz Woodford Reserve bourbon
  • 1/2oz amber vermouth
  • 1/4oz maple syrup (Grade B or Grade A dark amber)
  • 3 dashes orange bitters
  • 8-10 mint leaves
  • mint sprigs and edible yellow flowers for garnish

Directions:

  • Take 8-10 mint leaves and gently bruise them at the bottom of a julep tin.
  • Add the remaining ingredients and fill the tin halfway with pebble or shaved ice.
  • Swizzle mix the ingredients. Add more ice and swizzle a little more.
  • Top off with ice and garnish.

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