Photo: Eric Helgas/Styling: Ali Nardi

The Graceland Julep


  • 1.1 ounce Bulleit bourbon
  • .23 ounce Giffard banana liqueur
  • .5 ounce peanut orgeat
  • .25 ounce Fernet Brancamenta


  • Whip shake over crushed ice, and strain into a julep glass.
  • Top with more crushed ice ("some people call it pebble ice, I grew up calling it 'country club' ice because that's the only place you'd find it.")
  • Either way, garnish with a fresh mint sprig, a drizzle of chocolate syrup, and bacon crumbles.
  • Boom.