Cîroc Coconut Julep
Enjoy this fresh experience of Cîroc Coconut, garnished with lemon wedges and mint sprigs.
Serves:
Ingredients
50ml Ciroc Coconut
4 Lemon Wedges (1 as a Garnish)
5ml Sugar syrup
8 Mint leaves
1 Fresh Mint Sprig (Garnish)
Equipment
1 Highball Glass
1 Ice Scoop
1 Jigger
1 Muddler
1 Cocktail Shaker
1 Hawthrone Strainer
1 Bar Spoon
1 Tongs
method
Muddle Three Lemon Wedges and Sugar Syrup into a Highball Glass.
Lightly bruise the Mint Leaves and drop them into the glass.
Add Cîroc Coconut.
Fill with Crushed Ice and churn well.
Garnish with a Fresh Mint Sprig and the last Lemon Wedge.
Alcohol content:
16 g per serve
Interesting Facts
Long before the Julep, silver drinking cups were common in the southern US states. They were given as awards at competitions, weddings, christenings and even horseraces because they represented success. They weren't Julep cups, but rather plain silver tumblers or beakers.
History of the Drink
According to popular opinion, the Julep began in or around Persia and then made its way to Europe (some claim Southern France) where mint was replaced with rose petals. The Mint Julep as we know it today is thought to have crossed the Atlantic after Cognac was substituted by Peach Brandy and eventually Whisky.
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