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Recipes / Monica Carbonell

Elderflower and mint chocolate julep

By Monica Carbonell
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SERVES
1

Ingredients

  • 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

Directions

  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.

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