Cream sherry (originally the Morenita from Bodegas Emilio Hidalgo) is the only sweetener in this snappy autumn sour. Its natural richness balanced out the acidity of the Earl Grey-fennel shrub and lemon juice quite pleasantly, allowing its caramel and dried fruit to shine alongside the gin and Benedictine.
Assemble the ingredients in a shaker, shake firmly and briskly, and strain. Serve up, garnished with a star anise pod.
** Earl Grey & fennel shrub
Combine 2 cups of hot water, 1 cup each of prosecco vinegar and honey, and Earl Grey tea bags, breaking down the honey and allowing a long extraction on the tea for about 5-6 minutes. Meanwhile, quickly toast 2 teaspoons’ worth of fennel seeds in a skillet. Add toasted seeds to the mixture, allow to steep for another 5 minutes approximately, and then strain. Will keep if refrigerated for at least 3 months.
冷蔵庫で保存し、7 - 9℃でお召し上がりください。