Jerezana by Alastair Burgess

2.5 cl Sweet Vermouth
2.5 cl Dry Vermouth
1.5 cl Amontillado Sherry
1.5 cl Manzanilla Sherry
0.5 cl Vanilla Syrup
5 Dash Orange Bitters.

Method: Stirred
Glassware: Highball
Garnish: Orange twist

Image: ©Anni Katrin Elmer

Go to Alastair’s Portrait