"Gabi Porter"
Julep a la Thomas
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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.