Ingredients
7 total- 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
3 stepsStep 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.