How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 1/2 fl oz||Manzanilla sherry|
|1/2 fl oz||Armagnac brandy|
|1/2 fl oz||Giffard Orgeat Syrup|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|1/2 fl oz||Orange juice (freshly squeezed)|
|3 dash||Peychaud's or other Creole-style bitters|
Armagnac-laced dry sherry and rich almond with zesty refreshing citrus and a touch of creole bitter complexity.
Adapted from a recipe created in 2020 by Robert Weeks, General Manager at The Coldroom bar in Montréal, Canada.