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Burnt Bay Highball Cocktail

Burnt Bay Highball Cocktail

By OcadoLifePublished on 16 October 2024Sherry fans will love this Burnt Bay Highball Cocktail from Missy Flynn and Gabriel Pryce – the duo behind cult London restaurant Rita’s. Sherry and tonic are spiked with scotch and a charred fresh bay leaf for a deliciously smoky concoction. You can leave out the scotch for a lower-alcohol version. Char the bay leaves in advance or save it for a sizzling party trick by charring them to order and plunging them straight into the drink.
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Time and servings

2 minsTotal time
1Servings
2 minsPrep time

Ingredients

  • 1 fresh bay leaf
  • 30ml amontillado sherry
  • 25ml single malt scotch (optional)
  • 10ml (2 tsp) Giffard Orgeat Almond Syrup
  • 150ml (approx.) tonic water, to top up
  • 3 (approx.) pitted green olives
  • 1 lemon slice

Method

  • Step 1

    Heat a dry frying pan over a medium heat. Using tongs, add the bay leaf and press down until it starts to blister and release its aroma. Set aside to cool.

  • Step 2

    Fill a glass with ice; add the sherry, scotch (if using), almond syrup and charred bay leaf; give a quick stir 
to help the flavours infuse.

  • Step 3

    Top up the glass with tonic water. Garnish with the charred bay leaf, some olives on a stick and a thin 
slice of lemon.