Cortaburma (Cutting Through the Mist)
Serve in a
Zombie or Collins glassGarnish:
Mint sprig bouquet and Amarena cherry on a bamboo pick
How to make:
Swizzle all ingredients except the Peychaud's Bitters with crushed ice until well chilled. Top with additional crushed ice, then finish with 6 dashes of Peychaud's Bitters over the surface. Garnish with a mint bouquet and an Amarena cherry on a bamboo pick. Serve with a straw.
| 1 1/2 fl oz | Lustau Amontillado Los Arcos Sherry |
| 1/2 fl oz | Vermut Lustau Rojo |
| 3/4 fl oz | Lustau Solera Reserva Brandy de Jerez |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Orange juice (freshly squeezed) |
| 1/2 fl oz | Orgeat (almond) sugar syrup (2:1) |
| 4 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
| 6 dash | Peychaud's Aromatic Bitters |
