RECIPE: Sherry Cocktail
"Bottom Flor " by Keith Blauschild
4 oz Fino Sherry
1 1/2 oz Morey Orange Liquor
1 oz Liquor 43
1/2 oz Lemon Juice
Toasted Cinnamon Stick
Combine all ingredients, shake with ice.
Pour into highball glass with crushed ice.
Garnish with orange peel and cinnamon stick.
Shrimp sautéed with garlic, olive oil, paprika & Fino.
The light sweetness and acidity of the cocktail pairs well with seafood and garlic.
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