Fort Julep

Recipe from Joaquín Simó

Adapted by Rosie Schaap

Fort Julep
Sarah Anne Ward for The New York Times. Food stylist: MaggIe Ruggiero. Prop stylist: Pamela Duncan Silver.
Rating
4(28)
Comments
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This drink was created by Joaquín Simó of Pouring Ribbons in Manhattan and involves a technique he calls "spanking the mint." He realizes that it might sound funny (‘‘Bad mint! Naughty, naughty mint!’’) but explains why it’s important: ‘‘The small capillaries visible in mint leaves contain all the essential oils that create that unmistakable mintiness. There’s no need to muddle the mint, as that causes near-instantaneous oxidation, which turns mint bitter. A light slapping of mint leaves against the back of your hand opens up those capillaries and releases all the aroma that one could hope for with a minimum of effort.’’ —Rosie Schaap

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Ingredients

  • Small bunch of mint
  • 2ounces Lillet Rosé
  • ½ounce green Chartreuse
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

50 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 0 grams protein; 5 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rub 2 or 3 mint leaves inside a julep cup (you can also use an old-fashioned glass).

  2. Step 2

    Add Lillet Rosé and Chartreuse, fill halfway with crushed ice and swizzle or stir. Add more crushed ice until mounded over the glass.

  3. Step 3

    Garnish with a small bouquet of fresh mint sprigs, spanked against the back of your hand just before being inserted in the cup.

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Ratings

4 out of 5
28 user ratings
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Credits

Joaquín Simó, Pouring Ribbons, Manhattan

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