Mijenta
Mijenta

Nectar de Cadiz

From our May 2018 issue

Nectar de Cadiz

Ingredients

  • oz. Gonzalez Byass Palo Cortado Sherry
  • ½ oz. Gonzalez Byass Nectar Pedro Ximénez Sherry
  • 1 oz. lime sour
  • 1 dash Angostura Bitters
  • oz. ginger kombucha

Instructions

  • Shake first four ingredients with ice for five seconds; add kombucha and pour into an ice-filled Collins glass. Garnish with candied ginger, lime twist, and raisins.
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