Wake & Bake Julep

Created by Brian Tasch of Dusek’s in Chicago, this coffee-tinged Julep variation with Irish whiskey won the 2017 Uppers & Downers Cocktail Competition.

INGREDIENTS

  • 2 oz. Teeling Small Batch Irish Whiskey
  • ¼ oz. Brancamenta
  • ½ oz. cardamom-macademia nut syrup (see note)
  • 2 oz. cold brew coffee
  • 2 dashes Angostura bitters
  • Garnish: macademia nuts; mint sprig

DIRECTIONS

In a Julep cup or rocks glass, pour in whiskey, Brancamenta, cardamom-macademia nut syrup, and cold brew. Fill the cup ¾ of the way with crushed ice, then agitate the whole thing with a bar spoon or swizzler. Top with more crushed ice, dash the bitters, and garnish with a macademia nut or two and a mint sprig.

Note: To make cardamom-macademia nut syrup, you need

  • ½ lb. macademia nuts
  • ½ oz. black cardamom seeds
  • 1 qt. demerara sugar
  • 1 qt. water
  • 1 whole orange peel, with most of the pith removed

Toast the macadamia nuts at 350 degrees for 7-10 minutes, or until evenly browned. Combine all the ingredients and simmer at low heat until you can taste the macademia nuts in the syrup. Strain, setting aside the nuts for garnish.

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