In honor of the Belmont Stakes tomorrow, here’s a cocktail fit for a Triple Crown fete* from Kat Odell’s Day Drinking: 50 Cocktails for a Mellow Buzz.
*or just any weekend, really…
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Topanga Canyon Julep
from Dave Kupchinsky, Los Angeles
If you’re a derby-wearing, mint-loving julep drinker—or even if you don’t care for hats but favor light drinks with fresh flavors—you will appreciate this. It’s an anise- forward, low-proof julep with white vermouth in place of the traditional bourbon. It’s herbal and fresh, and tastes like a more sophisticated take on the classic.
The recipe calls for Meletti Anisette, an anise-flavored Italian digestif, but if you can’t find that, try adding Pernod Pastis in its place.
MAKES 1
Ingredients
- Pinch chopped fresh mint leaves
- 1⁄2 teaspoon Herbes de Provence Syrup (recipe follows)
- 1⁄2 ounce Meletti Anisette (see headnote)
- 1⁄2 ounce white verjus (see Note)
- 2 dashes lemon bitters
- 2 ounces dry white vermouth, such as Dolin Dry
- Mint sprig and lemon twist, for garnish
Instructions
- Combine the chopped mint leaves, herbes de Provence syrup, and Meletti Anisette in a mixing glass and muddle together.
- Fill a julep cup or highball glass with crushed ice. Pour the mint mixture into the glass (do not strain it), add the verjus, lemon bitters, and vermouth, and stir to combine. Garnish with a sprig of fresh mint and lemon twist and serve with a straw.
NOTE: Verjus (aka verjuice) is a crisp, acidic, nonalcoholic juice made from pressing unripened grapes; like wine, it’s available in white and red. You can buy it at a liquor store or online.
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