INGREDIENTS
TRINITARIO MINT JULEP
2 oz. ANGOSTURA® 7 Year-Old Rum
2 bar spoons Super fine sugar
8 Fresh mint leaves
Splash of mineral water
5 dashes ANGOSTURA® cocoa bitters
METHOD
Add all mint leaves to base of glass, then add sugar and mineral water. Muddle gently until sugar dissolves. ¾ fill glass with crushed ice. Add rum and bitters and gently mix with bar spoon. Add more ice and garnish with mint sprig and 70 % cocoa bar.
GARNISH: Sprig of mint and cocoa bar
GLASSWARE: Julep or rocks
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