When Jayce McConnell of Edmund’s Oast in Charleston, South Carolina, wants to add a little something extra to a cocktail, he often reaches for the Chartreuse—a 130-ingredient liqueur made by French monks since the 1600s, and now widely available in the United States “It imparts balanced sweetness, booziness, and herbal complexity the way no syrup can,” he says. “Why not use it in an herb-driven drink like a julep?”
Food & Drink
Mint Julep Month: Carthusian Julep
Your new secret ingredient: a liqueur made by monks that is also available at your local grocery store
Sponsored Content
photo: Peter Frank Edwards
Ingredients
Makes 1 cocktail
1 part Maker's Mark® Cask Strength bourbon
6 mint leaves
1 part green Chartreuse®
Pebble ice
Mint sprigs
Thyme
Chartreuse powder (optional)
Preparation
Muddle mint leaves gently with Chartreuse in the bottom of a cup. Add bourbon and fill halfway with pebble ice. Stir briefly. Add a metal straw and pack full of pebble ice. Garnish with lots of mint and thyme; dust with Chartreuse powder.
Meet the bartender:
Recipe from Jayce McConnell of Edmund’s Oast in Charleston, South Carolina.
Want more juleps?
See other specialty mint julep recipes and learn more about Mint Julep Month here.
Related Stories:
Drinks
Mint Julep Month: Bless Your Heart Julep
A spoonful of blueberry jam and an extra herb in the muddle help this julep go down
Sponsored Content
Drinks
Mint Julep Month: Sparkleberry Mint Julep
Tart up your julep with a splash of blackberry sauce and a squeeze of lemon
Sponsored Content
Drinks
Mint Julep Month: The Golden Gait Julep
Bring a splash of bubbly to the party with this cocktail’s key ingredient: champagne syrup
Sponsored Content
Trending Stories:
G&G PRESENTS:
30 Southern Heroes
From conservationists to cultural champions to preservationists to storytellers, these groundbreakers are making the South a better place
Food & Drink
The Ultimate Guide to Grits
Kernels of wisdom about one of the South’s fundamental foods
50
Slideshow
Food & Drink
Forgotten Southern Recipes
From pear salad and tomato pudding to vinegar pie and bacon crackers, we’re more than ready for these old-school classics to make a comeback
