Courtesy Jackson Cannon, owner, The Hawthorne, Boston
This drink gives crisp, dry fino Sherry a bit of fruity flavor and tiki flair.
- ¾ ounce grenadine
- ½ ounce ruby Port
- ½ ounce Cognac
- ¼ ounce fresh lemon juice
- 2 ounces fino Sherry
- 5 dashes Fee Brothers Whiskey
- Barrel-Aged Bitters
- Mint sprig, for garnish
Fill a highball glass to one-third with pellet or crushed ice. Add the grenadine, Port, Cognac and lemon juice, and mix the ingredients with a swizzle stick (or long spoon). Pack the remainder of the glass with more pellet or crushed ice, then add the Sherry. Swizzle again. Pack the glass with ice until full, then top with the bitters. Garnish with mint sprig and serve with a straw.