A chocolate-y holiday twist on this classic is just what Santa needs to prep for a long night of rooftop deliveries. Happy Holidays, everyone!
Recipe created by our friends in Asheville, Cultivated Cocktails Distillery.
Mint Chocolate Julep
Makes one cocktail
• 2 oz bourbon or whiskey (they used Steel Horse)
• .5 oz creme de cacao (we used Asheville)
• .5 oz El Guapo® Candy Cane Syrup
• Crushed Ice
• Mint springs, fresh cranberries & Hershey’s chocolate, for garnish
In a mixing glass filled with ice, combine the bourbon, liqueur & syrup. Stir until well chilled (approximately 15 seconds). Fill julep cup to the brim with crushed ice. Using a Julep strainer, slowly pour ingredients from mixing glass over ice, then top with additional crushed ice, packing tightly to form a mound. Garnish with mint sprig, a few cranberries and a stick of Hershey’s chocolate squares. Serve immediately with a straw.