If you think that mint julep's are only made for the Kentucky Derby season, I will fight you. I will also most likely lose due to being deceptively weak for my size. Juleps are delicious and I don't know why I haven't posted one before. They're super old school in that they're one of those types that can be messed around with a great deal and you'd still know what it is. The important thing is to not fuck them up by how you make one (or 10). If you asked me what the most important part of any mint julep is, I'd probably say 'technique' (and then you'd roll your eyes at my pretentiousness). Even though I do think the quality of the spirits used in any drink is important, sometimes how that cocktail is made can be a deciding factor in making it great.

You're gonna need to fight your instincts of muddling the mint in the mixing tin. Trust me. A mint julep is built in the serving tin (or glass) and you'll want to muddle it there to preserve all the flavor and aroma.

Take a NICE sprig of mint and lightly muddle them into the tin or glass you're going to serve the drink in. Make sure you rub the entirety of the inside with the mint, then discard it.
1 1/2 oz El Tesoro Platinum tequila
3/4 oz Aperol
1/4 oz simple syrup
2 dashes Woddford's spiced cherry bitters
4 rainier cherries (pitted) for muddling in the tin
1/4 oz Fernet Branca

Add a BIG chunk of ice and shake (the idea is to dilute as least as possible).

Add crushed ice to the serving tin with the mint about half way.

Strain the mixing tin's contents into it.

With a barspoon or a swizzle, stir it a bit in a fast, upwards motion.

Top up with more crushed ice.

Drizzle ~1/4 oz of Fernet on top.

Garnish with the other sprig of mint.

[ Enjoy ]