1/2 oz Gin (Hayman's Navy Strength Gin)
3/4 oz Aperol
3/4 oz Sweet Vermouth (Cocchi)
3 drop Orange Blossom Water
3 dash Orange Bitters (Regan's)
Stir with crushed ice in a Julep cup until a frost forms. Top with ice, garnish with mint sprigs, and add a straw.
In the July/August 2012 issue of Imbibe Magazine, I was drawn to the Pontarlier Julep created by William Elliott of Maison Premiere in Brooklyn. Like the Cynar Julep from Rogue Cocktails, this Julep did not have muddled mint but only a mint garnish. Similar to the Cynar serving as the herbal component, the absinthe in the Pontarlier Julep substituted for the mint.