The Julep Split
The Julep Split
- 1 oz Tomatin 12yr sherry cask
- 3/4 oz Leroux Amaretto Di Estasi
- 2 dashes cardamom and caramelized raisin bitters
- Garhish with a bouquet of mint and powdered sugar
Developed by: Linda Douglas
First rub the inside of a julep tin with fresh mint to perfume it, then add the whiskey, amaretto, and bitters. Fill the tin halfway with crushed ice and churn the mixture with a bar spoon until the outside of the tin frosts. Next, pack the tin with more crushed ice, forming a snow cap. Finally, garnish the cocktail with a large mint bouquet dusted with powdered sugar.
Bartender Technique Notes
Crushed ice is essential. It creates dilution, frost, and classic julep texture
