CHAMPAGNE JULEP
This elegant 1917 cocktail offers a sophisticated twist on the classic mint julep by substituting bourbon with effervescent Champagne. Fresh mint and superfine sugar provide a sweet, aromatic base that perfectly complements the crisp, bubbly wine and a finishing float of rich brandy. Served over cracked ice and garnished with seasonal fruit, it makes for a refreshing and celebratory drink perfect for warm afternoons.
Ingredients
- 1/2 cup Cracked ice (Quantity estimated to fill glass 1/3 full.)
- 2 teaspoons Superfine sugar (Originally 'Bar Sugar'.)
- 2 sprigs Fresh mint (Bruised to release oils.)
- 4 ounces Champagne (Quantity estimated for a medium glass.)
- 1 tablespoon Seasonal fruit (berries or orange slices) (Quantity estimated for garnish.)
- 1 dash Brandy (Used as a float on top.)
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Instructions
- 1Fill a medium-sized shell glass (or wine glass) approximately one-third full with cracked ice.
- 2Add the superfine sugar and the bruised mint sprigs directly onto the ice.
- 3Pour the Champagne slowly into the glass, stirring gently at the same time to mix the sugar and mint without losing too much carbonation.
- 4Dress the top with seasonal fruit, add a dash of brandy as a float, and serve immediately with straws.
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