Butchertown Julep

Swap out bourbon for brandy and add a splash of amaro in this Mint Julep variation from Lola’s in Louisville, Kentucky.


  • 1½ oz. Copper & Kings Butchertown brandy
  • ½ oz. Braulio amaro
  • 1 bar spoon of rich demerara syrup (see note)
  • 2 bouquets of fresh mint


Rub one bouquet of mint around the inside of a Julep cup, making sure to touch all sides. Add brandy, amaro, and syrup—no need to stir. Top with crushed ice, packed in tightly and rounded above the lip of the cup. Garnish with the remaining mint.

Note: To make rich demerara syrup, combine demerara sugar and water in a 2-to-1 ratio.

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