Created by Maksym Pazuniak, Cure/Rambla
2 1/4 oz. Cruzan Single Barrel Estate Rum
1/2 oz. Clement Creole Shrubb
1/4 oz. Captain Morgan 100
2 dashes Fee Bros. Peach bitters
2 dashes angostura bitters
8-10 mint leaves
1 Demerara Sugar Cube
Muddle sugar, Creole Shrubb and bitters until sugar is dissolved in a 10 oz. tall glass. Add mint and press to express oils. Add cracked ice. Add Cruzan and Captain Morgan 100 and stir until frost appears on outside of glass. Garnish with mint sprig.
In second place was the Joie de Julep, created by Corey Bunnewith of Drinkin. And awesomely enough, third place went to the Ginger Peach Julep, created by Wayne Curtis, a freelance journalist. One for the writers!
Judges included Author David Wondrich, Mixology Research Engineer Robert Hess, TV Personality, Lorin Gaudin, Yuri Kato, Editor of CocktailTimes.com and Chris Hannah of Arnaud's French 75 Bar.