Author Notes
Bone-dry and well-chilled Manzanilla sherry is southern Spain's perfect cocktail all on its own, perfect with salty almonds, a little sliver of jamón Ibérico or spicy shrimp. It should be wrong to mess with such a delicate thing, but my Andalusian friend Xesca does so with abandon in this recipe, and I think she is onto something. —Teresa Parker
Ingredients
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2 ounces
well-chilled Manzanilla sherry
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4 ounces
cold tonic water
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1 sprig
fresh mint
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ice
Directions
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Scoop ice into a lowball glass, drop in the mint, pour in the Manzanilla, then the tonic, and give the drink a quick stir.
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