Double-Barrel Julep

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Metric

Imperial

Rounded

Raw

Servings

Ingredients

overproof bourbon whiskey

Old Grand Dad 114 Bourbon

aged Venezuela rum

Diplomático Reserva Exclusiva Rum

tsp

crème de peche

Massenez Crème de Pêche

tsp

demerara syrup

Jamaican overproof light rum

Smith & Cross Traditional Jamaican Rum

dashes

aromatic bitters

Fee Brothers Whiskey Barrel-Aged Bitters

mint, bouquet

Put the bourbon, Diplomático rum, peach liqueur, and syrup in a julep tin.

Fill the tin halfway with crushed ice.

Stir with a teaspoon, churning the ice as you go, for about 10 seconds, holding the tin by the rim so the entire tin can eventually frost up.

Add more crushed ice to fill the tin two-thirds full and stir until the tin is completely frosted.

Add more ice to form a cone above the rim.

Float the Smith & Cross rum over the drink and top with the bitters.

Garnish with the mint bouquet in the center of the ice and serve with a straw.

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