Nepali julep

Nepali julep

By
From
The Beef Club
Makes
1 glass
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
5ml syrup of cinnamon and timur pepper from nepal
50ml gin
10ml picon
crushed ice
1 sprig fresh mint leaves
1 pipette cherry heering liqueur
ice cubes, roughly broken

Method

  1. Make the syrup by heating 200 ml water and 200 g sugar, stirring to dissolve the sugar. Add a small stick of cinnamon and a few crushed Timur peppercorns.
  2. Cover and leave to infuse until it has cooled. Filter (you will of course have more than enough for one person).
  3. Pour the cinnamon syrup along with the gin and Picon into a julep cup style of tumbler, half fill with crushed ice and stir generously.
  4. Add more crushed ice and stir again until thick.
  5. Pour into a metal highball.
  6. Add roughly broken ice for visual effect and garnish with the tip of a sprig of fresh mint leaves and a pipette of Cherry Heering, the best cherry liqueur. This will enable you to adapt the fruity and sweet aspect of the cocktail to your own taste. If you don’t have a pipette, pour in the desired quantity of liqueur.
  7. Very thirst quenching and slightly spicy, this cocktail brings out the aromatic flavours of the gin and is great served at any time of the day or night.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again