Name: Sherry Cup
Prep time: 10 min
Total time: 10 min
Yield: 4 - 6
Ingredients: Handful of peeled and diced pineapple (around 150gm); 2 lemons, cut into quarters, plus extra sliced to garnish; 1 orange, cut into quarters, plus extra sliced to garnish; 400 ml fino Sherry; 80 ml sugar syrup (see note); 10 dashes of orange bitters

Ingredients

Handful of peeled and diced pineapple (around 150gm)

2 lemons, cut into quarters, plus extra sliced to garnish

1 orange, cut into quarters, plus extra sliced to garnish

400 ml fino Sherry

80 ml sugar syrup (see note)

10 dashes of orange bitters

Method

Main

1.In a jug muddle pineapple, lemons and orange with the base of a wine bottle or a muddle stick to just release the juice and aromatic oil of the citrus. Do not overdo it or you’ll release bitter notes; 3-4 good presses should be enough. Wrap 3 handfuls of ice a clean tea towel and on a steady surface crush 5-6 times with a rolling pin, then transfer to a 1-litre serving jug. Add Sherry, sugar syrup and orange bitters, then add more ice and garnish with lemon and orange slices.

Tim Philips

Styling by Lisa Featherby