Sherry Lesson Recipe

Combine

In a heatproof measuring cup or small saucepan, combine 0.75 cups honey and 0.75 cups hot water. Stir until honey is fully dissolved and mixture is homogeneous.

Season

Stir in 0.5 teaspoon fine sea salt until evenly distributed. Taste and adjust — the syrup should be slightly savory-sweet, not overtly salty. Let cool to room temperature.

Transfer to a jar and refrigerate. Syrup keeps for up to 2 weeks. Use 0.5 oz per cocktail.

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Optional olive leaf oil rinse

If using the olive leaf oil rinse, pour 0.25 teaspoon oil into the chilled glass, swirl to coat interior, then discard excess (or blot with a paper towel) so only a whisper of oil remains. This step adds a vegetal, olive-leaf aroma; skip if you prefer a cleaner glass.

Build and shake

In a cocktail shaker, add 2 oz Manzanilla sherry, 1 oz olive leaf gin, 0.5 oz cooled salted honey syrup, 0.25 oz fresh lemon juice, and 2 dashes orange bitters. Add a generous handful of ice (about 1 cup). Secure the shaker and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Double-strain

Discard ice or water from the chilled glass. Double-strain the cocktail into the prepared glass using a Hawthorne and fine mesh strainer to remove small ice shards and any particulate.

Garnish

Thread one large green olive on a cocktail pick and rest across the rim or place gently in the drink. Serve immediately.