INGREDIENTS:

• 1 ounce Lustau Fino Sherry

• 1 ounce Dussè VSOP

• 2 ounces Carrot cordial*

• ½ ounce lemon

• 1 ounce aquafaba

• 1 ounce soda water

• Ice: 2 cubes to fill

• Garnish: Trimmed Lemon Swath and Fennel sprig (affixed with small clip on side of glass)

 

(An environmentally conscious straw choice is preferred-personally I like sugarcane straws) Glassware recommendation: Collins glass

 

INSTRUCTIONS:

1. In a small shaker tin build all ingredients except soda water.

2. Add cubed ice and hard shake for 12-15 seconds.

3. Single strain cocktail into small tin.

4. Throw cocktail between two tins 4-6 times in order to further aerate mixture and add texture (can choose to dry shake instead).

5.  In a chilled Collins glass pour the measured ounce of soda water.

6. Tea-strain cocktail into glass.

7. Top cocktail with 2 pieces of cubed ice to bring wash-line to top of glass.

8. Garnish with a trimmed and clipped lemon swath and sprig of fennel.

 

*CARROT CORDIAL:

Peel and juice raw carrots. Chinoise strain carrot juice to remove excess pulp. By weight, combine equal parts carrot juice to white sugar. Stir until sugar is completely integrated and dissolved.  Combine carrot syrup with Aguardiente (I used Antioqueño con Azucar) in a volume ratio of 3 parts carrot syrup to 1 part aguardiente. Stir until completely integrated. Store in a sealed container. Refrigerate.