Seabreeze cocktail
Makes 1
Prep:
plus two weeks infusing
You'll need cranberry vodka, two types of sherry and grapefruit juice for this refreshing cocktail, from Manzi's seafood restaurant in Soho
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- 35ml Ketel One vodka infused with dried cranberry
- 25ml manzanilla sherry
- 15ml pedro ximénez sherry
- 15ml clarified grapefruit juiceplus zest to garnish
- crémant de limoux roseto top up
Method
step 1
Pour all ingredients, except the crémant, in a highball glass. Fill the glass with ice cubes and stir briefly.
step 2
Top up the glass with crémant and lift the ice gently with a spoon to mix the drink. Garnish with grapefruit zest.
