Sherry Mint Julep
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Sherry Mint Julep
Photographed in an Urban Bar Julep Cup 41cl
| 2 1⁄2 oz | Lustau Palo Cortado Península Sherry chilled |
| 1⁄3 oz | Giffard Menthe Pastille white crème de menthe |
| 4 drop | Bob's Peppermint Bitters optional |
How to make:
- Select and pre-chill a Julep tin.
- Prepare garnish of mint sprigs.
- SHAKE all ingredients with ice.
- STRAIN into julep cup two-thirds filled with crushed ice.
- CHURN and top with more crushed ice to fill the cup.
- Garnish with mint sprigs bouquet.
Allergens:
Recipe contains the following allergens:
- Palo cortado sherry - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Minty fresh with nutty, vinious and almost toasted buttery notes from the sherry. A palate cleansing aperitivo or digestivo.
History:
Adapted from a recipe created by Steven Dragun, US ambassador for Lustau Sherry.
Alcohol content:
- 0.9 standard drinks
- 14.42% alc./vol. (14.42° proof)
- 12.3 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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