This low-alcohol cocktail bursts with herbal, floral and nutty flavors.
1 oz. manzanilla sherry
1 oz. bianco vermouth
¼ oz. Salers Aperitif
2 dashes Scrappy’s Orleans bitters (or substitute Peychaud’s)
Tools: barspoon, strainer
Glass: tulip or Port
Garnish: edible flower (Whitehead uses nasturtiums)
Stir all the ingredients with ice to chill. Strain into a chilled glass, then garnish.
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