Fino lemonade

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


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
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
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

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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