Kojo Cocktail

Dry oloroso and gin share the base of this sherry-and-citrus cocktail. Falernum contributes sweetness and spice, while grapefruit peel adds a separate aromatic finish without replacing the lemon measured in the drink.

Active preparation: 3 minutes

Ingredients

• 30 ml London dry gin
• 30 ml Dry oloroso sherry
• 15 ml Falernum liqueur
• 15 ml Fresh lemon juice
• 7.5 ml Simple syrup (1:1 sugar to water by weight)
• 1 dash Angostura aromatic bitters
• 1 piece Grapefruit peel, for garnish

Instructions

1. Measure gin, dry oloroso sherry, falernum liqueur, lemon juice, simple syrup and aromatic bitters into a shaker and add cubed ice.
2. Seal the shaker and shake briskly until thoroughly cold, about 10–12 seconds.
3. Fine-strain into a chilled coupe without ice.
4. Express the grapefruit peel over the surface, then add it.