Double-Barrel Julep


Julep Tin
Created: Joaquín Simó, 2009, Death & Company
Recipe from Death & Co
Uploaded by: @alex


112 oz
Old Grand-Dad 114 Bourbon
12 oz
Diplomático Reserva Exclusiva Rum
1 tsp
G.E. Massenez Crème de Pêche
1 tsp
demerara syrup
14 oz
Smith & Cross Traditional Jamaica Rum
4 dash
Fee Brothers Whiskey Barrel-Aged Bitters
mint bouquet as garnish


  1. Put the bourbon, Diplomático rum, peach liqueur, and demerara syrup in a julep tin
  2. Fill the tin halfway with crushed ice
  3. Stir with a spoon, churning the ice as you go, for 10 seconds, holding the tin by the bottom
  4. Add more crushed ice so the tin is two-thirds full and stir until the tin is completely frosted
  5. Add more ice to form a cone above the rim
  6. Float the Smith & Cross rum over the drink and top with the bitters
  7. Garnish with mint bouquet
  8. Serve with a straw

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