Tract · Cocktails

Highball · Shaken · Historical · complexity 3/5

Old Julep

Chicote's Old Julep shakes cognac and whisky, then pours the mix over fruit and mint and lengthens it with seltzer.

Served in Large crystal goblet. Ice: Ice.

Variants (2)

El Bar Americano en España by Pedro Chicote (1927, p.111)

1 copitacoñac — 1 copita de coñacbase
ice — hielobase
1 copitawhisky — 1 copita de whiskybase
Seltzer water — agua de seltzdilution
frutas del tiempo muy picadas garnish
hojas de hierbabuena other
1 coffee spoonazúcar en polvo — 1 cucharada de las de café de azúcar en polvosweetener
  1. Shake with ice, sugar, cognac, and whisky.
  2. Strain into a large crystal goblet already holding chopped seasonal fruit and mint.
  3. Finish with seltzer and serve with straws.

Garnish: Fruit, mint, and straws

Ice: Ice

Cocktails by Pedro Chicote (1928, p.286) — Old

0.5 copitacognac — Conacbase
1 coffee spoonpowdered sugar — Azucar en polvobase
0.5 copitawhisky — The source line is damaged but clearly adds whisky alongside the cognac.base
Seltzer water — Agua de seltzdilution
Seasonal fruit — Frutas del tiempogarnish
mint — Hierbabuenaother
  1. Shake with ice, strain into a large crystal goblet over fruit and mint, fill with seltzer, and serve with straws.

Garnish: Mint and seasonal fruit

Ice: Ice

This matters because it preserves a split-base cognac-and-whisky julep branch in Chicote's late Madrid service layer.

Like Chicote's Mint Julep, it is shaken first and then lengthened with seltzer in the serving glass.

See also: Mint Julep, Gin Julep