3 ratings

Fresh Powder Cocktail

Staff Writer
Courtesy of Chefs Club by FOOD & Wine

The Fresh Powder cocktail, made by Jim Meehan.

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. 

Deliver Ingredients


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


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.

Cocktail Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Cocktail Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.