HIGH 

TEA

Cream sherry (originally the Morenita from Bodegas Emilio Hidalgo) is the only sweetener in this snappy autumn sour

cream.png

INGREDIENTS

  • 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*

DIRECTIONS

  1. Assemble the ingredients in a shaker

  2. Shake firmly and briskly, and strain.

  3. 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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