During the 100-odd years between the War of 1812 and World War I, when American bartenders perfected the fine art of mixing drinks, American drinkers liked their cocktails, punches, fizzes, sours, and even mint juleps made out of good French brandy, preferably cognac brandy—the smoothest of grape-based spirits. It gives the classic drink a leathery, chocolaty richness and layered complexity that bourbon simply can’t compete with.
This recipe first appeared in the 2012 SAVEUR 100, with the article Cognac Cocktails.
Ingredients
- 2 tsp. superfine sugar
- 6 mint leaves, plus 4 sprigs for garnish
- 2 oz. cognac, such as Martell Cordon Bleu
Instructions
Step 1
Stir sugar and 1 tbsp. water in a highball glass or silver julep cup until sugar dissolves. Add mint leaves; gently crush with a spoon. Fill glass with cracked ice and pour in cognac; stir until chilled, about 15 seconds. Fill glass with more ice; garnish with mint sprigs and two straws.
- Stir sugar and 1 tbsp. water in a highball glass or silver julep cup until sugar dissolves. Add mint leaves; gently crush with a spoon. Fill glass with cracked ice and pour in cognac; stir until chilled, about 15 seconds. Fill glass with more ice; garnish with mint sprigs and two straws.
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