Named for the 19th-century Rossini opera of the same name, the Barber of Seville is part julep, part Spanish swizzle. A base of dry manzanilla sherry paves the way for bitter Cappelletti—a crimson Italian aperitivo. Both are then bolstered by rye whiskey, creamy orgeat and the sweet aromatics of orange bitters and orange flower water. Served in a frosty julep tin over crushed ice and topped with Marcona almonds and orange zest, the result is reminiscent of a tikified julep with European flair.
- 1 ounce manzanilla sherry (preferably Hidalgo)
- 1/2 ounce rye (preferably Old Overholt)
- 3/4 ounce Cappelletti
- 1/2 ounce lemon juice
- 1/4 ounce orgeat
- 1/2 eyedropper vial orange flower water
- 3 dashes orange bitters
Garnish: crushed Marcona almonds, finely channeled orange zest and a cocktail parasol
- Add all ingredients to a cocktail shaker.
- Add ice and shake until chilled.
- Strain into a julep tin or rocks glass and top with crushed ice.
- Garnish with crushed marcona almonds, finely channeled orange zest and a fancy cocktail parasol if you've got one.