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Cream sherry (originally the Morenita from Bodegas Emilio Hidalgo) is the only sweetener in this snappy autumn sour
1.25 oz Junipero Gin
0.50 oz Cream Sherry
0.25 oz Benedictine D.O.M.
0.75 oz lemon juice
0.50 oz Earl Grey & fennel shrub*
Assemble the ingredients in a shaker
Shake firmly and briskly, and strain.
Serve up, garnished with a star anise pod.
* For Shrud: Combine 2 cups of hot water, 1 cup each of prosecco vinegar and honey, and Earl Grey tea bags, breaking down the honey and generously steep tea for about 5-6 minutes. Meanwhile, quickly toast 2 tsp of fennel seeds in a skillet. Add toasted seeds to the mixture, allow to steep for another 5 min and then strain. Will keep if refrigerated for at least 3 months.
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