PHOTO BY GREG MILANO.

Vermouth Julep

From David Kupchinsky, bartending consultant for Moruno and Bar Vermut in LA

Spring 2016

1 pinch mint
1/2 teaspoon herbes de Provence
1/2 ounce Meletti Anisette
1/2 ounce verjus
2 dashes lemon bitters
2 ounces dry vermouth
mint sprig
lemon twist

Smack mint to bring out essence. Add all ingredients except garnishes to a tall glass, adding vermouth last. Add crushed ice and swizzle vigorously for 10 to 15 seconds. Garnish with mint sprig and lemon twist.

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