Friday, June 17, 2016

magic julep

1 oz Fernet Branca
1 oz Angostura Bitters
1 oz Simple Syrup
8-10 leaf Mint

Muddle mint leaves in simple syrup. Add the rest of the ingredients and crushed ice, stir, and add more crushed ice to form a cone on top of the drink. Garnish with mint sprigs.

Two Fridays ago, I plucked some mint from the garden to make a drink I spotted in Gaz Regan's 101 Best New Cocktails email called the Magic Julep. With an heavy dose of Angostura Bitters, Giuseppe Gonzalez's creation at Suffolk Arms reminded me of a bit of his other works including the Stormy Mai Tai, and the Fernet in the Julep reminded me of Ryan Lotz's Thin Mint Julep and Nick Jarrett's Prizefighter.
The Magic Julep's mint donated heavily in the aroma department. Next, the sip gave forth a sweet caramel combination, and the swallow was rather herbal with mint, gentian, and menthol notes. Despite the extreme ingredients in the mix, the Magic Julep was not overwhelming and rather easy to enjoy (relative to my palate, that is).

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