Named after a memoir by British poet Laurie Lee about his travels through Spain, this variation on the Tinto de Verano brings two Spanish gems together with cold-brew, lemon and tonic for a refreshing highball that’s great year-round.
2 oz. full-bodied Spanish Garnacha (Cox uses Familia Bastiada Paraje de Titos Garnacha)
½ oz. Lustau East India Solera Sherry
¾ oz. cold-brew coffee
Scant ½ oz. rich simple syrup (2:1 brown sugar to water)
¼ oz. fresh lemon juice
Tonic water, to top
Tools: shaker, strainer
Garnish: orange slice
Add the first 5 ingredients to a shaker and shake with ice for 5 seconds. Double strain into an ice-filled glass filled and top with tonic. Garnish.
Griffin Cox, The Watch That Ends the Night, Dartmouth, Nova Scotia
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