Serious Eats: Recipes

Time for a Drink: Champagne Julep

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers!

The great heat wave of aught-nine seems to have broken in the Northwest, but that doesn't mean it's time to disarm the heat-busting liquid arsenal. And even if you're in a place where the daytime highs aren't going to top 60 degrees today--hope you brought a jacket, San Francisco!--there are still some summer coolers that are worth breaking out just for the hell of it. Here's one: the Champagne Julep.

Bourbon gets all the glory when talking about juleps, but the drink has traditionally been made with an assortment of spirits. Rum, rye whiskey, and brandy all have a history in the julep department (and in the case of brandy, a longer history as a julep component than bourbon has). The Champagne Julep takes one of these elements, cognac, and fleshes it out in an extraordinarily decadent manner by contributing bubbly to the mix.

As described in the recipe below, the Champagne Julep is flavorful and, it should be noted, fairly powerful. You can reduce the drink's firepower, if desired, by cutting back on the cognac, and you'll still have a very refreshing and indulgent drink--not to mention a battle-ready summer cooler ready for the next heat wave that comes your way.

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