Fresh Powder Cocktail

Courtesy of Chefs Club by FOOD & Wine


  • 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. 


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.

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