Creole Julep

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This week we feature the Creole Julep, a spin on the traditional Mint Julep and the official cocktail of this year’s Tales of the Cocktail.
The cocktail was created by Maksym Pazuniak, a mixologist at Rambla and Cure in New Orleans. This rum-based Julep is made with Clement Creole Shrubb, a unique rum-based orange liqueur from Martinique. It gives this Julep a nice peppery kick with a hint of orange. Created by Maksym Pazuniak, Rambla/Cure.


  • 2 ¼ oz Cruzan Single-Barrel Estate rum
  • ½ oz Clement Creole Shrubb
  • ¼ oz Captain Morgan 100 Rum
  • 2 dashes Fee Bros. peach bitters
  • 2 dashes Angostura bitters
  • 8-10 mint leaves
  • 1 Demerara sugar cube


Put mint in glass with the sugar and muddle gently. Fill halfway with crushed ice, add the rums. Don’t stir. Fill rest of the way with crushed ice. Finally, add the bitters.

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