Photo: Eric Helgas/Styling: Ali Nardi

A Southern Pirate's Julep


  • 1 ounce Bulleit bourbon
  • .5 ounce El Dorado 12 year rum
  • .75 ounce pineapple Demerara syrup (1 cup of 2:1 Demerara, blended with 1 cup fresh squeezed pineapple juice)


  • Add ingredients to shaker and dry shake.
  • Pour into a julep cup.
  • Add some crushed ice swizzle.
  • Top with crushed ice garnish with fresh sliced pineapple wedge and pineapple bract ("or leaves? whatever you call those things that stick out of the top of a pineapple") and powdered sugar.