Torino Julep

1 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Fernet Branca
1⁄2 oz Demerara syrup
1 pn Salt, Maldon
2 spg Mint (one as garnish)
Instructions

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
Reference

http://bit.ly/Kno1vS

Curator
Not yet rated
Average
3 stars
(2 ratings)
YieldsDrink
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Comments
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.