3rd December 2015
Words: Adam Park
Photographs: Martin L Vargas
¾ oz (22ml) syrup (1:1 sugar to water)
2 oz (60ml) fino sherry (Neal uses Inocente fino)
¾ oz (22ml) lemon juice
¼ oz (7ml) cassis (Neal uses ClearCreek)
Make the syrup by stirring together equal parts sugar and water. Wait 10 to 15 minutes, stirring from time to time, until the sugar is dissolved and the liquid looks clear.
Add crushed ice to a cocktail glass (Neal uses Old-Fashioned glasses) until nearly full.
Add the syrup, sherry and lemon juice to a cocktail shaker (no ice), cover and shake for at least 15 seconds.
Strain the mixture over the crushed ice and float (pour slowly over an inverted teaspoon, rounded side up) the cassis on top.