1940s Champagne Julep

• 1/2 ounce Simple Syrup
• 2 ounces chilled Champagne
• 4 torn mint leaves
• Dash of Angostura Bitters
• Ice cubes and crushed ice
• 1 ounce fino sherry
• 1/4 ounce fresh lemon juice

1. Fill a cocktail shaker with ice cubes.
2. Add the mint, bitters, sherry, Simple Syrup and lemon juice and shake well.
3. Strain into a flute half-filled with crushed ice and top with the Champagne.

simple syrup, champagne, mint, bitters, crushed ice, fino sherry, lemon juice

Taken from www.foodandwine.com/recipes/1940s-champagne-julep-cocktails-2006 (may not work)