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Jerez to Jalisco

Chris Caro
Light and refreshing, subtle vegetal notes of fennel and celery accentuated by bronze fennel and toasted anise garnish.
Course Cocktail

Ingredients
  

  • 1.5 oz Tequila Ocho Puerta del Aire Plata
  • 1 oz Homemade Pineapple-fennel shrub
  • .5 oz Fino sherry
  • Celery bitters

Instructions
 

  • At the bar: Carbonated and individually bottled.
  • To recreate at home: Shake all ingredients, pour over ice, top with sparkling water to recreate the fizz.