Fino lemonade
Item 1 of 1
Shared by Tony Conigliaro and regularly served at Grain Store, this supreme cocktail makes a great accompaniment to Bruno Loubet's Roquefort, endive and cranberry canapés. The sherry is infused with cedar wood for a smoky and unusual finish.
First published in 2015
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Ingredients
Metric
Imperial
- 80g of cedar wood
- 500ml of fino sherry
- 25ml of lemon juice
- 10ml of sugar
- soda water
SAVE RECIPE
Method
1
Break the cedar wood into pieces (large enough to fit through the neck of the bottle) and add to the bottle of fino sherry. Leave to infuse overnight - you can infuse the sherry for longer if you desire a stronger cedar flavour
- 80g of cedar wood
- 500ml of fino sherry
2
The next day, strain the sherry and return to a clean bottle. Measure out 15ml of the infused sherry and pour into a glass with ice
3
Add the lemon juice and sugar, top up with soda and stir well to combine all of the ingredients. Serve immediately
- 25ml of lemon juice
- 10ml of sugar
- soda water
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