1940s Champagne Julep
Ingredients
- ½ ounce Simple Syrup
- ¼ ounce fresh lemon juice
- 2 ounces chilled Champagne
- Ice cubes and crushed ice
- 4 torn mint leaves
- dash(es) of Angostura bitters
- 1 ounce fino sherry
Fill a cocktail shaker with ice cubes. Add the mint, bitters, sherry, Simple Syrup and lemon juice and shake well. Strain into a flute half-filled with crushed ice and top with the Champagne.
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