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Recipe | Road to Pepito

We asked Hannah, our Head of Development, for her advice on the perfect tipple to get you in the festive spirit…

“The many different styles of sherry mean that it’s a really versatile ingredient for cocktails. Leonor Palo Cortado is something a bit different – it’s surprisingly fresh and not too sweet – so I’ve made sure it’s the star ingredient in this sour. For a touch of Christmas, I’ve chosen walnuts dusted with icing sugar as an accompaniment – the oiliness of the nut pulls out the sherry flavour.”

Fancy having a go at making your own? Here’s the recipe:

Egg Whites 25ml
Lemon Juice 20ml
Angostura Bitters 2 dashes
Sugar Syrup 10ml
Lenor Palo Cortado 75ml
Grated lemon peel to garnish
Handful of walnuts and a dusting of icing sugar

Diamond Sherry Glass, No Ice

Dry-shake the ingredients fist to give the cocktail more froth. Then add the ice and shake again, before double straining into the glass. Grate lemon zest on top, and serve with walnuts, lightly dusted with icing sugar.