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Ingredients
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Cocktail Base
Garnish & Finish
Method
Cocktail Assembly
- 1
- 2
Add the gin, orange curaçao and fresh lemon juice into a mixing tin or shaker. Briefly add 1–2 large ice cubes and shake vigorously for 6–8 seconds to lightly dilute and combine (this is not a long, hard shake — you primarily want to marry the citrus and liqueur with the spirit).
- 3
Add the chilled fino sherry (Valdespino) to the mixing tin. Fill the tin with additional ice (or use fresh ice) and stir gently for 12–15 seconds to integrate the delicate sherry without over-diluting or bruising it. The technique: use smooth, even strokes so the sherry layers into the mixture.
- 4
Discard ice/water from the chilled glass. Double-strain the combined cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to catch any small shards of ice or lemon pulp.
- 5
Add 1 dash of Angostura (or aromatic) bitters on top of the cocktail. Express an orange peel over the drink by holding it peel-side down above the surface and giving it a firm twist to release oils, then rub the rim with the peel and drop it into the glass as garnish.
Serve
- 6
Serve immediately while cold. This cocktail is best enjoyed sipped slowly so the bright citrus, botanical gin and saline, nutty notes of the Valdespino fino can be appreciated.
- 7
Yield: 1 cocktail. Adjust quantities proportionally for additional servings.
