Mint Julep

Mint Julep


  • 6 cl SIR EDWARD’S whisky
  • 1 dash of Angostura bitter
  • 1 tsp CANADOU sugar cane syrup
  • 5 mint leaves


Pour the sugar cane syrup into a large glass, along with the fresh mint leaves.  Crush with a pestle then fill with crushed ice. Add the whisky, then decorate with a slice of lemon and a sprig of fresh mint. Serve with a straw.

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