Verbena spritz
A stunning summer cocktail, create this dazzling verbena spritz ideally when lemon verbena is in season, or buy the dried leaves from a tea specialist
Sherry cobbler
- Preparation and cooking time
- Prep:
- Easy
- Serves 1
Skip to ingredients
- 1 orangewedge
- 1 lemonwedge
- 1 piece of fresh ripe pineapple
- 35ml oloroso sherry
- 15ml sherry(we used Pedro Ximénez)
- 1 tsp sugar syrupor maraschino liqueur (optional)
- ice
For the garnish
- orangeor lemon wheel, pineapple triangle
Nutrition: Per serving
- kcal94
- fat0g
- saturates0g
- carbs9g
- sugars8g
- fibre1g
- protein0.3g
- salt0.02g
Method
step 1
Put the fruit in the bottom of a cocktail shaker and bruise it with a muddler or the end of a bar spoon to release some of the juice. Add the sherry and sugar syrup if using.
step 2
Fill the shaker with ice and shake hard. This will extract more juices from the fruit and dilute the drink.
step 3
Strain into a highball glass, filled with fresh ice and garnish with a slice of orange or lemon and a piece of pineapple.
