The St. Regis Julep is an old drink with a fresh twist, thanks to its split base of spicy rye whiskey and aged rum (preferably Jamaican). It appears in the 1937 edition of Famous New Orleans Drinks and How to Mix ‘Em, credited to head bartender John Swago at the St. Regis hotel.
We like this updated recipe from Ryan Gannon at Cure (also in New Orleans), which calls for a rich demerara brown sugar syrup (2:1 sugar:water). We’ve reworked it for our standard 1:1 syrup, so cut the amount in half if you’re using a rich syrup.
