Duke Of Bedford

Recipe from the Little Owl

Adapted by Jonathan Miles

Duke Of Bedford
Evan Sung for The New York Times
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Ingredients

Yield:1 serving
  • 3oz. Dry Sack sherry
  • 6mint leaves, crushed
  • 1oz. San Pellegrino Aranciata or orange soda
  • 1tsp. sugar
  • Dash of Angostura bitters
  • Mint sprig and cucumber slice, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

163 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 0 grams protein; 13 milligrams sodium

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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Credits

Adapted from the Little Owl

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