Champagne Julep
Mint and sugar topped with Champagne. A sparkling julep from the 1860s.
Muddled · Champagne flute · Medium · about 3 minutes · about 10% ABV
Ingredients
- 6 leaves Mint leaves
- 10 ml Sugar syrup
- 120 ml Champagne or sparkling wine
- Mint sprig (garnish)
Method
- Add 6 mint leaves
- Pour 10 ml sugar syrup into the glass
- Muddle gently
- Add ice
- Top with 120 ml champagne or sparkling wine
- Churn
- Garnish
About the Champagne Julep
The julep and smash family. Juleps are among the oldest American drinks. Mint juleps were drunk in Virginia around 1800, and Jerry Thomas printed the smash in 1862 as a smaller julep. Fresh mint, crushed ice and a frosty cup are what make the style.
Champagne Julep FAQ
What's in a Champagne Julep?
6 leaves mint leaves, 10 ml sugar syrup, 120 ml champagne or sparkling wine, garnished with mint sprig.
How strong is a Champagne Julep?
About 10% ABV once mixed with ice, which is 1.1 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Champagne Julep?
Neither. Muddle the fresh ingredients in the glass, add crushed ice and churn with a spoon.
What glass do you serve a Champagne Julep in?
A champagne flute, about 180 ml. Chill the glass first and serve without ice. No champagne flute? Use a small wine glass.
