This brandy cocktail from acclaimed bartender Jeff Bell combines the spirit with sherry, strawberry and mint for the perfect warm-weather sipper.
1¾ oz. BERTOUX brandy
¼ oz. Lustau East India sherry
¼ oz. strawberry syrup
6 mint sprigs
Tools: muddler, swizzle stick
Glass: julep cup
Garnish: strawberry and mint sprig
Muddle the mint with the strawberry syrup in a chilled julep cup, then add the remaining ingredients and fill with crushed ice. Swizzle until the cup frosts over, then top with crushed ice. Garnish.
Strawberry Syrup: Make a 1:1 simple syrup (16 oz. of granulated sugar and 16 oz. of water). Combine 16 oz. of washed and de-stemmed fresh strawberries with 16 oz. of the simple syrup in an immersion blender. Bottle and refrigerate for up to 2 weeks.
Jeff Bell, PDT, New York City