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Elderflower and mint chocolate julep


  • 2 ounces Dolin’s Dry Vermouth
  • ½ ounce St Germain Liqueur
  • ⅓ ounce Licor 43
  • 8-10 sprigs of chocolate mint
  • Edible flowers for garnish
  • 2 dashes chocolate bitters


  1. In a Julep tin, add all your ingredients and fill ¾ of the tin with crushed ice.
  2. Churn/stir the ice until the liquid reaches all the way to the top to allow proper dilution.
  3. Top off the tin with more crushed ice and garnish.

Follow Monica Carbonell:

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