Torino Julep: Carpano Antica , Smith and Cross Rum, Fernet Branca, Mint, and Maldon Salt

METHOD:

Muddle the mint leaves at the bottom of a Julep tin. Rub the bruised mint leaves all over inside of the Julep tin and discard. Add the Demerara syrup, vermouth, Fernet, rum and salt. Top with crushed ice and swizzle. Snow cone with more crushed ice and garnish lavishly with a mint sprig bouquet.