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In the Kitchen: Baker’s Rack Julep

With apple and nutmeg, this Baker's Rack Julep is the perfect October beverage.

Copy: Kelli Ryder, Stylist: drink.well., Photography: Nick Conover

Blended margaritas and fruity mimosas have been nice, but we’re ready to give our bar carts a seasonal update. We decided to call in the experts from drink.well., one of Austin’s staple cocktail kitchens. Their knowledgable, inventive bar team sent over a cocktail that defines our October. With apple, cinnamon, nutmeg, and a surprising hint of black pepper- this Baker’s Rack Julep has become a happy hour favorite:

INGREDIENTS:
1 oz Rittenhouse 100 Proof Rye Whiskey
1 oz Apple Brandy
.5 oz Cinnamon & Clove Infused Brown Sugar Syrup
7-8 Mint Leaves
Nutmeg
Black Pepper

DIRECTIONS:
Muddle mint with the cinnamon-clove syrup. Add rye whiskey & apple brandy and crushed ice to the julep cup and swizzle until the cup is frosty. Top with additional crushed ice. Grated fresh nutmeg & cracked black pepper on top of the cup. Garnish with mint, cinnamon stick and, if you desire, a few slices of fresh apples.

Enjoy!

*Read more In the Kitchen stories over here!