Nature’s Sweet Restorer

The classic julep gets an herbal citrus twist

Photo: Peter Frank Edwards

The name for the Dewberry bar director Ryan Casey’s cocktail comes from “The Duplicity of Hargraves,” a 1902 O. Henry short story set in post–Civil War Washington, D.C., which details the ritual of prepping a proper mint julep. In the tale, O. Henry calls the drink “Nature’s sweet restorer.” Casey selected the drink’s flavors—hints of fennel, mint, and lemon—to complement spring afternoons in the South. “It’s light, bright, and refreshing,” he says. “Easy to enjoy.”


  • For the cocktail:

    • 2 parts Maker's Mark® bourbon

    • ¾ part Strega® liqueur

    • ¼ part Jack Rudy Cocktail Co.® tonic syrup

    • ⅛ part Suze aperitif

    • 1 lemon peel

    • 1 orange peel

    • 7–10 mint leaves

  • For the garnish:

    • Fennel frond

    • Mint

    • Dehydrated lemon coin

    • Fennel pollen

    • Dried roses


  1. Place all ingredients except Maker’s Mark® bourbon and orange peel into a julep cup. Muddle to combine. Top with Maker’s Mark® bourbon. Fill cup with crushed ice. Express orange peel over drink and discard.

  2. Garnish with fennel frond, mint, dehydrated lemon coin, dried roses (optional), and fennel pollen.

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Meet the Bartender

As a native Floridian, Ryan Casey—who worked for Charleston culinary standouts Mike Lata and Andy Nemirow at FIG as well as Sean Brock at McCrady’s—has a weakness for frozen drinks served in coconuts but also an obsession for meticulously prepared classics like those he mixes at the Living Room bar at Charleston’s Dewberry hotel.