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Home > Restaurants > Recipes > Sevilla 75

Sevilla 75

Provided by: Mixologist Eben Freeman
Served at: Tailor

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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)