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Julep Jubilee … Hallelujah … We have found the promised land

… and its name is called the Double-Barrel Julep.  I admit that this little julep adventure has been as much about bottle diving and a semi-rational attempt at recipe construction as it has been anything else.  Where there is some randomness to it, there is also some construction — hopefully showing off quirky, interesting and tasty drinks.  Although we still have a few “oddballs” left to write-up we arrive at the seminal stop in our journey and the truth is this post will be quite short.

What does one say about an award winning julep recipe that has adorned the menu of one of the best craft cocktail bars in the world and was created by a “Tales of the Cocktail (2011)” nominee for American Bartender of the Year, Joaquin Simo?  You don’t really say much other than to say it is beauty in a cup and offer up the recipe.  If pushed, I will say that it is a powerfully flavorful drink that is lighter in sweetness with the emphasis on the spirits and liqueurs that underlie the base.

The Double-Barrel has inspired my own drink creativity on more than one occasion and is a wholly versatile recipe lending itself to natural riffs or substitutions (as you can see below).

Thank you Joaquin – this drink is a smash!

Double-Barrel Julep
Recipe created by Joaquin Simo at Death & Co. (NYC) and adapted by theSpeakista

•    1 1/2 oz Old Grand-dad 114-proof bourbon
•    1/2 oz Diplomatico Exclusiva Reserva rum (Ron Pampero Aniversario)
•    1 tsp. Massenez Crème de Peche (Rothman & Winter, Orchard Apricot)
•    1 tsp. demerara sugar syrup
•    1/4 oz Smith & Cross Rum
•    Fee Brothers Whiskey Barrel Aged bitters
Garnish: fresh sprig of mint
Glass: julep glass or old fashioned glass
Tools: bar-spoon

Assembly: Build the ingredients in the glass as a julep — add the ingredients to the glass and fill the glass half way with crushed ice and using your bar-spoon, swizzle the mixture for a minute or so until the glass begins to frost.  Top the glass with more crushed ice and garnish with the mint. Add several drops of bitters over the mint leaves and drizzle the rum over the top of the ice.


Next up on Julep Jubilee … we board a plane for the land of windmills and Dutch gin.

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