We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
The Great Canadian Julep
Summer 2019
We take the Southern standby on a trip north of the border, swapping in rye for bourbon, sweetening it with maple syrup instead of sugar, and subbing fragrant thyme for mint. Make sure to garnish with a generous bouquet of thyme so you inhale its perfume with every sip.
Makes 1 drink
Crushed ice
1 oz Canadian rye whisky
1 oz Calvados
¼ oz Thyme-Infused Maple Syrup (recipe below)
Thyme sprigs to garnish
1 Fill a chilled Julep cup or Lowball glass two-thirds with crushed ice. Add rye, Calvados and syrup. Holding cup or glass by rim with fingertips, stir ice for 15 seconds. Top with more crushed ice and garnish with thyme. Serve with a straw.
Makes 1 drink
Thyme-Infused Maple Syrup
Since there will invariably be leftovers after making cocktails, this superb syrup is excellent on pancakes and French toast, especially if bacon, ham or sausages are sharing the plate.
½ cup (125 mL) pure maple syrup
1 tbsp (15 mL) chopped thyme
1 Combine maple syrup and thyme in a small saucepan. Place over medium heat. When it starts bubbling, remove from heat and cool completely.
2 Fine-strain into bowl, pressing on solids to extract syrup. Discard solids. Transfer to glass jar with lid. Refrigerate up to 1 month.
Makes 1/2 cup (125 mL)
