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Take advantage of the last warm days of summer to make a few more refreshing whisky cocktails before all you want are heavier drinks to thaw your cold bones. The Jewel Box is a twist on both the Mint Julep and the Champagne Julep.
“Whisky and champagne are great together for a few reasons,” says Lindsay Matteson, general manager and beverage director of Hell or High Water in Louisville. “First, adding something with a higher ABV like whisky to a low-ABV wine like champagne can add structure, complexity, and depth to a cocktail. Second, if you choose the right whisky and sparkling wine, you can either match dryness levels or choose one drier and one more fruit-forward to balance. The exact whisky and sparkling wine will change the drink drastically, so it's a great combination to play with and have fun.”
Jewel Box is a “fuller-bodied twist that's a little more whimsical and fun than a classic Mint Julep,” Matteson explains. In addition to invigorating mint, the sweet curacao balances the acidic lime juice, while the champagne lightens the weight of the whisky.
Jewel Box
- 1 oz. Elijah Craig Small Batch (or other bourbon)
- 1/2 oz. Pierre Ferrand dry curaçao
- 3 oz. champagne
- 1 tsp. demerara syrup (recipe below)
- 1/2 oz. fresh lime juice
- 6-8 mint leaves
- 1 mint sprig and freshly grated nutmeg for garnish
Add all ingredients to a julep cup and briefly muddle very gently. Fill cup with crushed ice. Garnish with mint sprig and grated nutmeg.
Demerara Syrup
- 1 cup demerara sugar
- 1/2 cup water
Combine sugar and water in a pot over low heat. Stir until sugar dissolves completely, about 15 to 20 minutes. Let syrup cool, then transfer to a sealable container. Keep refrigerated for up to 1 month.
