The classic vermouth and tonic gets a few extra layers of complexity from the addition of Bonal and fino sherry. When paired together with tonic water, the three aperitifs make for a stunning low-proof highball good for year-round sipping.
1 oz. fino sherry
1½ oz. Bonal Gentiane-Quina
1 oz. blanc vermouth
Tonic water, to top (Ernesto’s uses Fever-Tree)
Garnish: rosemary sprig, juniper berries, lime twist
Combine the first three ingredients in a goblet over one large ice cube. Stir briefly to combine. Top with tonic water and garnish.
Sarah Morrissey, Ernesto’s, New York City
Did you enjoy this recipe? Sign up for our newsletter and get weekly recipes and articles in your inbox.