Courtesy Jess Lambert, Boleo, Chicago, IL
One of the older American cocktails, a Julep is defined by the presence of crushed ice and a tall glass. That vagueness may be why variations keep trending around the world.
“The Cynar Julep is the drink in Buenos Aires,” explains bartender Jess Lambert, who adapted this drink for Chicago’s South America-inspired rooftop bar Boleo. “You can find it everywhere.”
Riffing on the Argentinian style, she added fresh grapefruit juice “to brighten up those dark notes in the Cynar,” a not-too-strong Italian amaro made with artichoke. A tiny touch of raspberry syrup balances out the amaro’s herbal notes.
The end result: a low-proof variation on the classic Mint Julep.
- 1½ ounces Cynar
- 1 ounce grapefruit juice
- ¼ ounce raspberry syrup
- ¼ ounce lime juice
- Mint sprig, for garnish
Combine all ingredients in a cocktail shaker with ice. Shake well, then strain into a julep cup over crushed ice. Garnish with mint sprig.