Thirsty Thursday: Creole Julep

creolejulep.jpg

 

Ingredients

  • 2 ¼ oz Cruzan Single-Barrel Estate rum
  • ½ oz Clement Creole Shrubb
  • ¼ oz Captain Morgan 100 Rum
  • 2 dashes Fee Bros. peach bitters
  • 2 dashes Angostura bitters
  • 8-10 mint leaves
  • 1 Demerara sugar cube

 

Instructions

Put mint in glass with the sugar and muddle gently. Fill halfway with crushed ice, add the rums. Don't stir. Fill rest of the way with crushed ice. Finally, add the bitters.

~Shafonne Myers, CWEP/Editor Pretty Pear Bride

Source: Drinkoftheweek.com

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