Julep a la Thomas
Sean Muldoon and Jack McGarry, The Dead Rabbit, New York City / April 2013
This recipe is adapted from Jerry Thomas, The Bar Tender's Guide, 1862 and appears in Dead Reckoning.
- 3 oz. Buffalo Trace Bourbon
- 1/2 oz. eau de the
- 1/4 oz. Parfait Armour
- 3 dashes of Pernod Absinthe
- 4 mint leaves
Add all ingredients to a shaker with ice and shake vigorously. Strain into an ice-filled julep glass. Garnish with citrus slices, mint sprigs, seasonal berries and dust with icing sugar. Serve with one straw.