Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Sevilla 75

Sevilla 75

Provided by: Mixologist Eben Freeman
Served at: Tailor

Email  Print Recipe  Rate & Review

Share this listing


30 oz. Spanish brandy
15 oz. fresh lemon juice (strained)
8 oz. of simple syrup
15 oz. of Spanish cava


Combine brandy, lemon juice, and simple syrup in a covered jar and refrigerate for 1-2 hours. Pour chilled base into a chilled punch bowl with large block of ice and top with chilled cava. Garnish with lemon wheels and raspberries. (Published 2008)

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.