Pirate's Julep

 

If you can make a Mint Julep using rum and Mandarine Napoleon, you should always do it. I understand that Bourbon has a special place in the cocktail world and that it's contribution to the Mint Julep is appreciable. That said, this version of the Julep ticks off two boxes that will make it a hit: it is a tropical tasting classic cocktail that looks and feels perfect when served correctly (i.e. it is a proper Julep), and it makes use of a French liqueur and all the exotic flavors and richness that comes with that.

In order to get this drink right, you have to master the former. Crushed ice and a Julep cup are necessary to complete the Julep experience. The crushed ice melts quickly and absorbs the warmth of the spirits and the metal cup. Condensation freezes on the sides of the cup and it will stick to your hands and the beverage napkin. It is an amazing chilling effect similar to the Swizzle. It is impressive to have a spirits-forward cocktail delivered in such an ice cold package that it is the cold, not the burn, that surprises you.

I crush ice wrapped in a napkin using a meat tenderizer or mallet. Be sure to have lots of ice on hand if you plan to make a few of these, because one tray of ice gets you about one drink.

• 6 mint leaves
• 1 tsp. orgeat or sugar syrup (brown sugar syrup used)
• 2-3 oz. gold rum (Rhum Barbancourt used)
• 1 tsp. Mandarine Napoleon (homemade version used)
• several dashes Peychaud's bitters
• mint sprig powdered sugar

Muddle syrup and mint leaves in the bottom of a metal Julep cup. Spirits and bitters and top with crushed ice. Stir to combine and chill and add ice as needed, continuing to stir until the Julep cup frosts on the outside. Wet the mint sprig in water and dip it into powdered sugar to use as a garnish.