This cocktail comes from the sadly defunct Seymour’s Cocktails & Oysters. We love this because it uses the grapey delights of Pineau des Charentes (a French aperitif of grape juice fortified with grape eau de vie); just be sure to use a healthy measure of a punchy bourbon.
Willie Mae’s Julep
- 50 ml Woodford Reserve Distiller’s Select
- 20 ml Pineau des Charentes Rouge Normandin Mercier
- 7.5 ml MONIN Orgeat
- 7.5 ml Lemon Honey
- 8-10 Mint Leaves
- Add all the ingredients to a chilled Julep cup, add crushed ice and swizzle.
- Cap with ice and garnish with a mint sprig, lemon wedge and icing sugar.
For the lemon honey, you can substitute 2:1 honey syrup, or to make it the Seymour’s way, mix together 300ml honey, 200ml water, 100ml Dom Benedictine, and the zest of three lemons. Leave for 24 hours, strain, and bottle.