Beyond The Pale
Credit: c. 2014 (adapted), Natasha David - Nitecap
- 2.5 oz Gruet 'Methode Champenoise' Brut Rose
- .75 oz Orleans Borbon Manzanilla Sherry
- .5 oz Giffard Crème de Framboise
- 5-6 mint leaves
Rub julep tin with crushed mint leaves; build ingredients in julep tin; add swizzle stick and crushed ice (snow cone style); serve in an ice-cold julep tin. Garnish with lavish mint bouquet, three raspberries and powdered sugar.