1 oz La Garrocha Amontillado Sherry (*)
1/4 oz Pierre Ferrand Dry Curaçao
1/4 oz Raspberry Syrup
Muddle 6-8 leaves of mint in the bottom of a Julep cup. Add rest of ingredients and crushed ice, and stir to mix and chill. Garnish with a strawberry, mint, and a lemon twist, and add a straw.
(*) Usually made with Lustau's amontillado.
Last Thursday, I ventured over to Backbar after my shift at work. For a first libation, I asked bartender Joe Cammarata for a drink of the day from the previous week, the sherry-laden Real Fancy. In essence it was a gussied up Mint Julep, but I wondered if the "fancy" part did not mean its ornateness but a nod to the 19th century cocktails with added curaçao before they were then "improved" with Maraschino and absinthe. Moreover, the idea of sherry-containing Juleps was one that I was familiar with after enjoying the Platonic Julep.