Torino Julep: Carpano Antica , Smith and Cross Rum, Fernet Branca, Mint, and Maldon Salt

Adapted by
August 2011
Yield: 1 Cocktail


1 ounce Carpano Antica vermouth
½ ounce Smith and Cross rum
½ ounce Fernet Branca
½ ounce Demerara syrup
¼ ounce mint leaves
1 pinch Maldon salt


Muddle the mint leaves at the bottom of a Julep tin. Rub the bruised mint leaves all over inside of the Julep tin and discard. Add the Demerara syrup, vermouth, Fernet, rum and salt. Top with crushed ice and swizzle. Snow cone with more crushed ice and garnish lavishly with a mint sprig bouquet.