Very Hungry Manzanilla
Sherry alongside rum, with sage and mint agave. Dry, herbal, and long.
10ozCollins holds 10 oz of liquidTall glass over ice for long drinks.Build
| Plantation 3 Stars rum | 1¼ oz35 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Amontillado sherry | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml |
| fresh lime juice | ¾ oz20 ml⅝ oz20 ml⅞ oz25 ml1 ¼ oz35 ml1 ½ oz45 ml1 ¾ oz50 ml |
| Sage & Mint Agave | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml |
| Seltzer | to top |
Rescaled to your 1 oz30 ml pour. Written around 1¼ oz35 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1¼ oz35 ml.
Rescaled to your 2 oz60 ml pour. Written around 1¼ oz35 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1¼ oz35 ml.
Rescaled to your 3 oz90 ml pour. Written around 1¼ oz35 ml.
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Preparations
Sage & Mint Agave10 minutessee method
Blend 9 oz of agave nectar with two and a half ounces of water, fifty mint leaves and eight sage leaves until smooth. Strain through cheesecloth.
Method
- Add everything except the seltzer to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Double strain over ice into the Collins glass and top the cocktail with seltzer.
- Garnish with perforated sprig of mint and the candy caterpillar.
Mixology by Whiphttps://mixologybywhip.com/recipes/very-hungry-manzanilla
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