From our May 2018 issue.
- 1¾ oz. Tío Pepe Oloroso
- 1¼ oz. housemade strawberry orgeat
- ½ oz. Smith and Cross Rum
- ¼ oz. lemon juice
- Herb medley tarragon, Italian basil, and Thai basil
- Muddle herbs in a footed pilsner glass with juice and orgeat; add rum and sherry. Fill glass ¾ full with crushed ice. With swizzle stick, push herbs to bottom and stir to frost glass. Top high and dry with ice. Insert metal straw and attach a lavender and herb bouquet.