INGREDIENTS
50ml of Ballantine's 12 Year Old
12.5ml of Vanilla sugar
Caster sugar
Fresh ginger
Mint leaves
Crushed ice
METHOD
Muddle a nail of fresh ginger with one bar spoon of caster sugar and drop in 8-10 mint leaves into a Julep mug. Pour 25ml of Ballantine's 12 Year Old, 6.25ml of vanilla sugar and crushed ice Stir well using the flat end of the cocktail spoon. Repeat process of adding 25ml of Ballantine's 12 Year Old, 6.25ml of vanilla sugar and crushed ice. Stir vigorously, ensuring that the liquid and ice are evenly distributed. Rim the Julep mug with fresh mint and ginger and top with crushed ice. Garnish with a sprig of mint and a slice of fresh ginger.
