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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.