Preparation info

    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

Even more sophisticated than the Espumoso (above) – this time you’re on a yacht or something.


  • 2 parts fino or manzanilla sherry to 1 part Lacuesta Vermut Rojo. Pour over ice, add a couple of drops of orange


We use a standard vegetable peeler to pare oranges and lemons. Always do this last and directly over the drink and then squeeze the peel between your fingers so you get as much pungent citrus oil as possible. You can then roll up the peel to make a twist or just drop it in as it is. The bitters are not essential but they do add a certain something.