1⁄2 oz Ruby Port, Graham's
3⁄4 oz Cherry syrup (from Luxardo cherry jar)
1⁄4 oz Lemon juice
2 oz Fino sherry, Gutierrez Colosia (as float)
Add all ingredients except sherry and bitters into a Collins with crushed ice and swizzle until the glass is frosted. Top with ice, float sherry, garnish with bitters. Add straw.
Nicole Lebedevitch, Hawthorne, Boston, MA.
Fino sherry, Cognac, Ruby Port, Bitters, Cherry syrup, Lemon juice