Duke Of Bedford

Recipe from the Little Owl

Adapted by Jonathan Miles

Published October 21, 2006

  • Evan Sung for The New York Times
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—Jonathan Miles

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Ingredients

Yield:1 serving

  • 3 oz. Dry Sack sherry

  • 6 mint leaves, crushed

  • 1 oz. San Pellegrino Aranciata or orange soda

  • 1 tsp. sugar

  • Dash of Angostura bitters

  • Mint sprig and cucumber slice, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

18 grams carbs; 164 calories; 13 milligrams sodium; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill a rocks glass with crushed ice. In a cocktail shaker, muddle the sherry and mint, then add the Aranciata, sugar and bitters and shake well. Strain over the ice and garnish with the mint and cucumber.

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Adapted from the Little Owl

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