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Fino lemonade

by Bruno Loubet
Item 1 of 1

Shared by Tony Conigliaro and regularly served at Grain Store, this supreme cocktail makes a great accompaniment to Bruno Loubet's Roquefort, endive and cranberry canapés. The sherry is infused with cedar wood for a smoky and unusual finish.

First published in 2015
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Ingredients

Metric

Imperial

  • 80g of cedar wood
  • 500ml of fino sherry
  • 25ml of lemon juice
  • 10ml of sugar
  • soda water
SAVE RECIPE

Method

1
Break the cedar wood into pieces (large enough to fit through the neck of the bottle) and add to the bottle of fino sherry. Leave to infuse overnight - you can infuse the sherry for longer if you desire a stronger cedar flavour
  • 80g of cedar wood
  • 500ml of fino sherry
2
The next day, strain the sherry and return to a clean bottle. Measure out 15ml of the infused sherry and pour into a glass with ice
3
Add the lemon juice and sugar, top up with soda and stir well to combine all of the ingredients. Serve immediately
First published in 2015
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Bruno Loubet

After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.

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