Barber of Seville

Will Elliott, Maison Premiere | Brooklyn, NY

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 Cappellettiā€”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.


Serving: 1

  • 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

  1. Add all ingredients to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Strain into a julep tin or rocks glass and top with crushed ice.
  4. Garnish with crushed marcona almonds, finely channeled orange zest and a fancy cocktail parasol if you've got one.