Mijenta
Mijenta

Manzana de Jerez

From our May 2018 issue. Recipe by John Aquino, Coast Bar and Grill

Manzana de Jerez

Ingredients

  • oz. Tío Pepe Fino Sherry
  • ½ oz. Tío Pepe Cream Sherry
  • 1 large barspoon Tippleman’s Falernum Syrup
  • 3 dashes Barkeep Apple Bitters
  • 3 oz. honeycrisp apple cider blend
  • Juice of ¼ Meyer lemon

Instructions

  • Mix all liquid ingredients in mixing glass. Dry-stir well and pour over crushed ice. Garnish with cinnamon stick, apple peel ribbon, and sprig of rosemary.
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