Ingredients:
- 25ml Cardenal Mendoza
Production:
To wash the brandy (which isn’t compulsory), melt the butter in a small pan on a medium heat until it foams and turns golden brown, then leave to cool. Once cool, but still liquid, stir into 100ml Cardenal Mendoza in a small plastic pot and leave to cool for two hours, stirring occasionally. Cover the pot, freeze until the fats solidify on top – about an hour or so – then remove and discard. The resulting liquor is now ready for use.
Put a handful of ice in a tumbler, pour over the brandy, vermouth and sherry, and stir. Garnish and serve.
*Original article by The Guardian here
