• 3 3/4 oz bour­bon or rye whiskey
• 2 bar spoons of Demer­ara rum or Bar­ba­dos rum
• 1/4 oz sugar
• 1 oz water
• 6 sprigs of mint and 1 fresh mint bunch
• 2 slices pineapple
• 4 scar­let cherries

Mud­dle sug­ar, water and 6 sprigs of mint in a julep cup.

Be sure to mud­dle the mint slight­ly so that the volatile oils are smeared all over the inside of the glass.

Dis­card mud­dled mint.

Pack julep cup with crushed ice.

Pour in bour­bon, do not stir.

Top with rum.

Cut mint stems off quite short, up to the leaves. Make the glass look like a green bouquet.

Gar­nish with pineap­ple on the oppo­site sides of the mint.

Nes­tle the cher­ries in the mint.

Serve with 2 short straws.

Let stand until thor­ough­ly frost­ed before handling.

NOTE: Omit the rum if a Mary­lan­der or a Ken­tuck­ian is present.