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Thursday, September 10, 2009

Cocktail :: The Creole Julep

The Creole Julep

2 1/4 oz. Cruzan Single Barrel Estate Rum
1/2 oz. Clement Creole Shrubb
1/4 oz. Captain Morgan 100 Rum
2 dashes Fee Bros. Peach bitters
2 dashes Angostura bitters
8-10 mint leaves1 Demerara Sugar Cube

Put mint in glass with the sugar and muddle gently.
Fill halfway with crushed ice, add the rums. Don’t stir.
Fill rest of the way with crushed ice.
Finally, add the bitters.
Garnish with fresh mint

Created by Maksym Pazuniak, Rambla/Cure - New Orleans

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