Creole Julep


Recipe courtesy of Maksym Pazuniak, Cure/Rambla, New Orleans

Serves 1

  • 2 1/4 ounces Cruzan Single Barrel Estate Rumcreole julep
  • 1/2 ounce Clement Creole Shrubb
  • 1/4 ounce Captain Morgan 100
  • 2 dashes Fee Brothers Peach bitters
  • 2 dashes angostura bitters
  • 8 to 10 mint leaves
  • 1 Demerara Sugar Cube

Muddle sugar, Creole Shrubb and bitters until sugar is dissolved in a 10 ounce tall glass.

Add mint and press to express oils. Add cracked ice. Add Cruzan and Captain Morgan 100 and stir until frost appears on outside of glass.

Garnish with mint sprig and serve.

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