From our May 2018 issue
Nectar de Cadiz
Ingredients
- 1½ oz. Gonzalez Byass Palo Cortado Sherry
- ½ oz. Gonzalez Byass Nectar Pedro Ximénez Sherry
- 1 oz. lime sour
- 1 dash Angostura Bitters
- 2½ 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.