Burnt Bay Highball Cocktail
By OcadoLife
Published on 16 October 2024
Sherry 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.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.