Joe Redding Julep

Looking back at a classic Julep recipe in honour of Derby Weekend - This version combines Cognac, Rum and Port with a huge bouquet of Mint!

- Difficulty: Expert

Servings 1 cocktail
Author Monica C


  • 2 tsp granulated sugar or super fine
  • 2 tsp Water
  • 1 oz Cognac H by Hine Cognac used here
  • 1 oz Old Jamaican Rum Appleton 15 yr Rum Used here
  • 1 oz Old Ripe Port Taylor Fladgate 10 yr Used Here
  • 2 bunches Mint


  1. Grab a tumbler and mix sugar and water, stirring until lightly dissolved

  2. Add ice to the brim of the tumbler (half crushed, half moderate medium size)

  3. Add 3 mint leaves (stems removed) to the top of the ice and slowly pour each spirit over

  4. Grab another tumbler and continuously pour between each tumbler - Back and Forth (I did it 8 times) - Half way in this process, add 1 bunch of mint leaves (2 sprigs with stems removed) and continue to toss between the two tumblers

  5. Pour into Julep Tin, add a bit more crushed ice for the top of the glass and add a bouquet of Mint with sliced lemon

Recipe Notes

These were the instructions as laid out by the Imbibe book (written by David Wondrich). Obviously we have come up with simpler ways to get it done, but there's something about this classic serve that makes me want to stick with what the experts did back then. It's how they intended this to be drunk. So cheers to them!