Fall Julep

Credit: c. 1960s; revised for Skurnik Spirits

• 2.5 oz Grateaud 'Bouquet de Borderies' Cognac
• .5 oz Lemorton Pommeau de Normandie
• 1 barspoon demerara syrup
• 1 dash Angostura bitters
• mint

Combine mint & syrup in the bottom of a julep cup; muddle gently; add ice and other ingredients; stir or swizzle; top with more ice; garnish with a large mint bloom.