This Sinful Julep from H. Joseph Ehrmann, proprietor of San Francisco’s Elixir, plays off the cinnamon in the barrel-aged Citadelle Reserve gin and adds nutty notes from orgeat, an almond syrup. “The botanical complexity of the gin works well with the mint to create a unique experience,” he says.
- 4-5 mint leaves
- 1 barspoon orgeat, such as Giffard
- ½ oz. Cannella Cinnamon Cordial
- 4 oz. Citadelle Reserve Gin (or other barrel-aged gin)
- Crushed ice
- Garnish: mint sprig, cinnamon stick
In a julep cup, muddle mint leaves. Add orgeat and fill cup about two-thirds of the way with crushed ice. Add cinnamon cordial and gin, and stir gently. Mound crushed ice just over the top of the cup, then dust with freshly ground cinnamon from the bottom of the cinnamon stick. Garnish with a mint sprig and the cinnamon stick.