Fresh Powder Cocktail

Courtesy of Chefs Club by FOOD & Wine

Ingredients

  • 1 1/2 Ounce  Bulleit Bourbon
  • 1/2 Ounce  Smith & Cross Rum
  • 1/2 Ounce  Lustau Pedro Ximenez Sherry
  • Barspoon of Leopold Fernet
  • mint leaves

The mint-inflected Fernet is a perfect addition to this sherry-sweetened Julep created to serve long after Derby Day. Made by Jim Meehan for the Chefs Club by FOOD & WINE at the St. Regis Aspen Resort. 

Directions

Muddle 8 mint leaves with the sherry, then add the rest of the ingredients and crushed ice. Swizzle, then top with more crushed ice and garnish with 3 mint sprigs and powdered sugar.

Nutrition

Calories per serving:

161 calories

Dietary restrictions:

Low Fat, Low Sodium Fat Free, Low Fat Abs, Sugar Conscious, Low Potassium, Kidney Friendly, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added

Daily value:

8%

Servings:

1
  • Fat 0g 0%
  • Carbs 2g 1%
  • Saturated 0g 0%
  • Fiber 0g 0%
  • Sugars 0g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 0g 0%
  • Sodium 2mg 0%
  • Calcium 2mg 0%
  • Magnesium 2mg 0%
  • Potassium 16mg 0%
  • Iron 0mg 0%
  • Zinc 0mg 0%
  • Phosphorus 4mg 1%
  • Vitamin A 1µg 0%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 0%
  • Riboflavin (B2) 0mg 0%
  • Niacin (B3) 0mg 0%
  • Vitamin B6 0mg 0%
  • Folic Acid (B9) 0µg 0%
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