Red Cask Julep

  • Author: Hansen Distillery


  • 2 oz Hansen Red Cask 47
  • ½ oz Demerara Syrup*
  • 6 mint leaves & a sprig for garnish
  • Crushed ice


  1. Gently muddle 6 mint leaves with the demerara syrup in a cup.
  2. Add 2 oz of Red Cask 47 and a small amount of crushed ice and stir.
  3. Add the rest of the crushed ice and form a “snow cone” top.
  4. Garnish with a fresh sprig of mint.

*to make Demerara syrup: equal parts demerara sugar and boiling water. Stir until all the sugar is dissolved