HIGH
TEA
Cream sherry (originally the Morenita from Bodegas Emilio Hidalgo) is the only sweetener in this snappy autumn sour
INGREDIENTS
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1.25 oz Junipero Gin
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0.50 oz Cream Sherry
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0.25 oz Benedictine D.O.M.
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0.75 oz lemon juice
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0.50 oz Earl Grey & fennel shrub*
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DIRECTIONS
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Assemble the ingredients in a shaker
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Shake firmly and briskly, and strain.
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Serve up, garnished with a star anise pod.
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* 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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