1⁄2 oz Fernet Branca
1⁄2 oz Demerara syrup
1 pn Salt, Maldon
2 spg Mint (one as garnish)

Bruise mint in julep cup, rub against inside of the cup and discard, add other ingredients with crushed ice and swizzle, top with mint sprig.

Cocktail summary
Created by
Natasha David, Demi Monde, NYC.
Is an
authentic recipe
Not yet rated
4 stars
(1 rating)
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Dan commented on 7/12/2014:

FrogPrincess on eGullet reports that even 1/4oz of syrup is plenty and perhaps none even better.

I would start with a teaspoon for mouthfeel and balance and add more to taste, though I agree that 1/2 oz is overkill.