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Candy Cane Julep uses the classic Mint Julep as handy guide to creating a bubbly variation with brandy and mint for the holiday season. All photos, recipes, comments and opinions are my own unless otherwise stated.

The Candy Cane Julep is a festive variation of the classic Mint Julep because of the bubbles! I’ve substituted brandy and maple sugar for whiskey and sugar. Crushed ice is a Julep standard and also reduces the alcohol impact as the ice melts. This is really great for holiday and party times when the idea is a good time, rather than getting smashed. This recipe leans a little toward the sweeter side. Decrease the maple syrup to 1/4 ounce for a little less sweetness.

Candy Cane Julep – recipe by Cheri Loughlin

6 Mint Sprigs (approximately 12 to 15 leaves)

1/2 ounce Pure Maple Syrup – I used Target’s Archer Farms brand

3/4 ounce E&J Gallo XO Brandy

3 ounces Extra Dry Bubbly

Candy Cane or Mint Sprig

Place mint leaves in a cocktail shaker with ice. Add maple syrup and brandy. Shake hard to break up the mint. Strain into a rocks glass filled with crushed ice. Top with Extra Dry Bubbly. Garnish with candy cane or mint sprig.

This recipe was commissioned by Barefoot Wine & Bubbly as part of The Intoxicologist Corporate Mixology program. It is renamed Meet Me Under the MistleTOE on the Barefoot Wine & Bubbly site.

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All content ©2015 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist

Cheri Loughlin is the Omaha writer and photographer behind www.intoxicologist.net and author of Cocktails with a Tryst: An Affair with Mixology and Seduction. You can email Cheri with comments and questions at str8upcocktails@gmail.com.

Candy Cane Julep