Lorenzo Miglietta, the bar manager at Marlowe Bar in Barcelona, created this riff on a Mint Julep in homage of Antoni Gaudí, the Catalan modernist architect whose work serves as the backdrop for this cocktail and is found all over the Mediterranean town.
Garnish: Lantana flower, 2 baby pine cones
Glass: Julep tin
*Pine syrup: Cook sous vide 3 1/2 oz baby pine cones with 17 1/2 oz sugar in 2 cups water for 4 hours at 140 degrees Fahrenheit, then let cool.
Like what you see? Check out another Curbside Cocktails video here.
Curbside Cocktails is a globe-trotting series that features fascinating destinations and all of the can’t-miss regional drinks you need to know about. Get ready to drink like a local.
Think you know the booze?
Let’s start with some basics.