Raspberry Julep
The julep with raspberry syrup in place of the sugar. Eight mint leaves and a lot of crushed ice, as ever.
5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.
Build
| Bourbon | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| Raspberry syrup | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml |
| Fresh mint | 8 leaves |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
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Method
- Press the mint gently against the bottom of the cup with the raspberry syrup — bruise it, do not shred it.
- Fill the cup with crushed ice and add the bourbon.
- Stir until the cup frosts, top with more crushed ice and garnish with mint.
Recipe data: TheCocktailDB (opens in a new tab)
Mixology by Whiphttps://mixologybywhip.com/recipes/raspberry-julep
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