Sure, Thanksgiving dinner is commonly associated with wine, but we all know that Beaujolais Nouveau really isn’t that good. Plus, sometimes, you…
This bitters and rum based riff on the Mint Julep was created by Brad Bolt of the late, great Chicago institution Bar Deville. Guests are often surprised to experience an unexpected flavor inside the familiar silver julep cup, but the delicious taste more than compensates for the shock. Unlike a typical julep, this makes for an excellent digestif.
- Add Cynar, syrup, and rum to a Julep cup filled with crushed ice.
- Stir until frost forms on the outside.
- Garnish with enough mint to cover the top--perhaps, so much mint that adding a straw becomes a good idea.