|Photo: Stuart Mullenberg|
Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.
Thursday, May 02, 2013
Cinnamon, cracked pepper and nutmeg sprinkle some apple pie spice into this rye and apple brandy julep from Austin’s Drink. Well.
Think celery is just for salads? Not so—it adds a bright, savory burst to cocktails, like this one mixed with fresh mint and genever.
Fresh apricot syrup adds a splash of stone fruit flavor to this rye- and Cognac-spiked julep.
Genever, raspberry syrup and pineapple preserves make for a lively, fruity take on a Jerry Thomas original.
A handful of garden-fresh spearmint and a mountain of crushed ice keep this summery genever julep nice and cool.