Gone are the days when a pre-dinner sherry meant a room-temperature Harveys Bristol Cream. And I’ll drink to that any day. Per serving:
½ lemon
¼ orange
50ml sherry (a dry one – Tio Pepe would be fine, as would any fino-style sherry)
25ml sugar syrup (made with equal quantities of water and sugar)
1 slice each lemon and orange, to garnish
Cut the lemon and orange into chunks, and put in a highball glass. Muddle (ie, squash, to press out the juice), then add all the other ingredients and top with crushed/cracked ice. Swizzle, top up again with ice, garnish with a slice each of lemon and orange, and serve.
