Recipe courtesy of our friend Warren Bobrow
3 shots Hudson Manhattan Rye Whiskey
2 shots Lucid Absinthe
Crushed Ice (Be sure to crush your ice in a vintage hand cranked machine)
Granulated Raw Sugar (like the product- Sugar in the Raw)
A couple drops of Grade B Maple Syrup (Optional: For depth)
Freshly picked mint
Carefully pick the smallest (they are the most intense) leaves from the mint and wash, wrap in a moist kitchen cloth to keep fresh, pick the nicest ones for the garnish later
To your glass or sterling silver julep cup, add a couple leaves of the mint, then a bit of the sugar, some ice, muddle them around a bit. Then add a splash of the Tuthilltown Rye, then a splash of the Lucid Absinthe. Muddle (this means mash up with the rounded end of a wooden spoon) the mint with the sugar with the liquors, adding more ice, mint, sugar and liquors until the vessel is nice and frosty. Be patient. This is not a fast drink, but one that requires reverence!
Garnish with the most pristine of mint sprigs and drip a couple of drops of dark Maple Syrup (Like Grade B) over the top for a sweeter finish!