Anise Hyssop Julep by Chef Trent Pierce
Anise Hyssop Julep
By Trent Pierce
Yield: Serves 1
3 ounces Pure Leaf Tea House Collection™ Sicilian Lemon & Honeysuckle
¾ ounce lemon juice
½ ounce honey simple syrup (recipe below)
10 anise hyssop leaves
5 large blackberries
1 cup crushed ice
1 ounce pisco
FOR THE HONEY SIMPLE SYRUP
¾ cup honey
½ cup water
- Mix together until honey is dissolved completely.
- Gently muddle the anise hyssop leaves and blackberries in a large glass. Pour in all remaining ingredients and stir. Serve immediately.
- For a non-alcoholic version, omit the pisco and enjoy.