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Four Whiskey Cocktails with Mixologist Dave Wondrich

The Mint Julep
As Presented by Mixologist Dave Wondrich at the International Chefs Congress – New York, NY
Adapted by

Yield: 1 Cocktail


  • 1 table spoon (2 teaspoons) of white pulverized sugar
  • 2½ table spoonfuls (5 teaspoons) of water
  • 3 or 4 sprigs of fresh mint
  • 1½ wine-glass (3 ounces) whiskey
  • Finely shaved ice
  • Dash of Jamaica rum
  • Berries, small pieces of sliced orange, and a sprinkle of white sugar to garnish

Combine white pulverized sugar and water into a large bar-glass and mix well. Press the mint well into the sugar and water, until the flavor of the mint is extracted. Add the whiskey and fill the glass with fine shaved ice, then draw out the sprigs of mint and insert them in the ice with the stems downward, so that the leaves are above the glass. Arrange berries and small pieces of orange as garnish, dash with Jamaica rum and sprinkle white sugar on top to have a julep that is fit for an emperor.

*Wondrich used Woodford Reserve Kentucky Bourbon Whiskey while making this cocktail at the International Chefs Congress

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Published April 2008
  • International Chefs Congress 2007
  • Tales of the Cocktail
  • Mixologist Jim Meehan

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