Swizzled · Julep cup
GarnishMint sprig and curry leaf
Swizzled · Julep cup
Joaquín Simó, Pouring Ribbons, New York
Safari Julep cocktail recipe
What goes in it
- 1.5 oz
- 0.25 ozOverproof Demerara rum
- 0.25 oz
- 1 tspGrenadine (1:1)
House prep · Recipe below ↓
- 1 tspChai syrup (1:1)
House prep · Recipe below ↓
Method · Swizzled
- 1Add everything to a julep cup and pack with crushed ice.
- 2Swizzle to mix and chill, then garnish with a mint sprig and a curry leaf.
- Glass
- Julep cup
- Ice
- Crushed
- Garnish
- Mint sprig and curry leaf
Prep ahead
House prep
Grenadine (1:1)
- Keeps
- 3 weeks
- Storage
- Refrigerated
Ingredients
- 1 partpomegranate juice (by volume)
- 1 partwhite sugar (by volume)
- Optional: a few drops of orange flower water
Method
- 1Warm the pomegranate juice and stir in the sugar until dissolved. Do not boil. Let cool and add the orange flower water if using. Store in the refrigerator.
House prep
Chai Syrup (1:1)
- Yield
- About 10 cups
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 6 cupsboiling water
- 8 black tea bags
- 3 ozcloves
- 2 ozcardamom
- 2 ozcinnamon sticks
- 2 ozfresh ginger
- 1 ozwhole allspice
- 1 ozwhole black peppercorns
- Sugar, equal volume to the strained tea
Method
- 1Steep the tea and spices in the hot water over low heat for about twenty-five minutes, then rest off the heat for thirty minutes. Strain and stir in an equal volume of sugar until dissolved.
About the Safari Julep
Safari Julep is a cocktail made with blended scotch, overproof demerara rum and gold rum, created by Joaquín Simó at Pouring Ribbons.
Tried It 0
No ratings yet
Nobody's posted yet. Made this one? Be the first.