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The Seymour

To enhance his Crusta variation, Grandpa Johnson’s Alex Strauss makes a mint tea-sugar combo by pressing equal parts mint tea and granulated sugar through a sieve, which he then uses to rim the glass. Feel free to substitute plain old sugar at home.

1 1/2 oz. Mandarine Napoleon
3/4 oz. Fernet-Branca
1 oz. fresh lemon juice
½ oz. ginger syrup
Tools: shaker, strainer
Glass: sugar-rimmed cocktail

Combine all ingredients in a shaker with ice, shake vigorously and strain into a sugar-rimmed glass.

Ginger syrup: Combine equal parts fresh ginger juice and granulated sugar, and stir until sugar dissolves.

Alex Straus, Grandpa Johnson’s, Los Angeles

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