#CocktailFriday: Summer in a glass.⠀
One and a half ounces of our Classic Manzanilla Sherry.⠀
Three quarters of an ounce of Old Oxford 1970 gin.⠀
Half an ounce of vermouth.⠀
Four chopped peaches.⠀
Six sprigs of basil.⠀
Sugar – the same weight as the chopped peaches.⠀
Apple cider vinegar to taste.⠀
Combine the peaches, basil, and sugar, and crush together thoroughly. Let this mixture sit for two days to allow the juice to be released from the peaches, and the mixture should become syrupy. Strain through cheesecloth. Combine with the cider vinegar four parts syrup to three parts vinegar. Add more basil. Allow this to sit for three more days and strain, removing the basil.⠀
Take an ounce of this mixture and combine with all ingredients. Shake and serve in glasses over ice, garnished with a basil leaf.⠀
#CocktailFriday: Sherry Shaker.
Three quarters of an ounce of Esnobista Moscatel sherry.
One and a half ounces of Élite Amontillado sherry.
Two ounces of Fino Bulería sherry.
Quarter of an ounce of Grenadine.
Quarter of an ounce of a paste of fresh pressed ginger and superfine sugar.
Half an ounce of vanilla syrup.
Half an ounce of grapefruit juice.
Three quarters of an ounce of lime juice.
Six dashes of Angostura bitters.
Place all the ingredients except the mint in a shaker with a small amount of the ice. Shake and pour into glasses over crushed ice. Place more crushed ice on top and place a straw in the drink. Garnish with the mint.