RECIPE: Sherry Cocktail

"Bottom Flor " by Keith Blauschild 

4 oz Fino Sherry

1 1/2 oz Morey Orange Liquor

1 oz Liquor 43

1/2 oz Lemon Juice

Orange Peel

Toasted Cinnamon Stick

Combine all ingredients, shake with ice.

Pour into highball glass with crushed ice.

Garnish with orange peel and cinnamon stick.

Pairing: 

Shrimp sautéed with garlic, olive oil, paprika & Fino.

The light sweetness and acidity of the cocktail pairs well with seafood and garlic. 

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