A Zesty Twist to the Mint Julep

The traditional mint julep, immortalized at garden parties in the Deep South and the official cocktail of the Kentucky Derby, is a mixture of bourbon, simple sugar and fresh mint leaves, muddled and served over shaved ice in a silver "julep cup." No Southern bride's registry is complete without "julep cups," and every family has its mint julep recipe.

For the non-traditionalist, here is a contemporary twist on the Julep that offers the zestiness of oranges along with the sweet-nutty flavor of Dry Sack rare-aged 15-year-old Oloroso Spanish sherry. Rhum Clement from the island of Martinique is substituted for bourbon.

Bitter Orange Julep
Created by Ben Jones, Rhum Clemen

2 ½ oz. Clement V.S.O.P. Rum
1 oz. Clement Creole Shrubb
¾ oz. Dry Sack Especial 15 year old Oloroso Sherry
½ oz. fresh lemon juice
5 dashes of vanilla extract
3 dashes of Fee's West Indian Orange Bitters
1 teaspoon of orange marmalade
One large orange wheel cut in half
6-8 mint leaves

Muddle one large orange wheel cut in half with five dashes of vanilla extract and ¾ oz. of Dry Sack 15 Year Old Oloroso. Add 1 oz. of Clement Creole Shrubb, 2 ½ oz. of Clement V.S.O.P., ½ oz. of fresh lemon juice, 1 teaspoon of orange marmalade, 3 dashes of Fee's West Indian Orange Bitters and 6- 8 large mint leaves to the mixing glass along with several large ice cubes. Shake vigorously for a minimum 15 to 20 seconds and strain into a Julep Cup filled with fresh crushed ice.  Garnish with mint and orange peel.

Dry Sack 15 year old is a aged Oloroso sherry produced by the Williams & Humbert bodega in Jerez, Spain. Aged in oak casks under the solera system, Dry Sack 15 is spicy and full flavored with a taste of raisins, figs, roasted nuts, oak and vanilla. Dry Sack 15 is blended from two different types of sherry, each first aged in their own solera and then blended in a third solera in a ratio of 78 percent Oloroso and 22 percent Pedro Ximenez.

Dry Sack 15 is traditionally served as an after dinner drink, much like a fine Port; however, mixologists are discovering that its flavor nuances of toasted nut and dried fruit enhance cocktails.

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