Manila Hotel Julep

Build, fill glass about ½ with crushed ice (1½ oz, 4.5 cl)

1 tsp sugar (4 dashes)

2 mint sprigs, muddle with water sugar (1 oz, 3 cl)

Muddle with more mint sprigs

Fill with more crushed ice

2 oz bourbon (6 cl)

½ oz dark rum (float) (1.5 cl)

Serve in a highball glass (9.0 oz)

Vermouth And Cassis: crème de cassis, dry vermouth, soda

Proprietary Danish cherry liqueur with brandy base produced since 1818 under various names such a...