Naked sherry
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: ice bath
- Garnish: garnish a small star anis
- ABV: 23%
Ingredients
- The Naked Grouse Scotch Blended Whisky — 2 oz (60 ml)
- Gonzalez Byass Tio Pepe Palomino Fino Sherry — ½ oz (15 ml)
- Lime juice (freshly squeezed) — ¼ oz (7.5 ml)
How to make it
- First, make the lager reduction: put 1 bottle of lager beer in a pan on low heat, add zest of 2 lemons, 2 oranges, 2 grapefruits, and a small spoon of oregano.
- Bring the mixture to a boiling point, then add 200 grams of sugar and after 2 minutes add 4 pieces of cardamom and 4 pieces of cloves.
- After finishing the mixture, give it an ice bath by adding 3 cl of Pernod absinthe.
- Main recipe: mix 6 cl Naked Grouse, 2.25 cl lager reduction, and 1.5 cl Tio Pepe Fino Sherry.
- Serve in a coupe glass.
A cocktail with a unique blend of Scotch whisky and sherry.
Updated
Same Base
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Same Method
Same Glass
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