Pepe Sour, from 1 Lombard Street
- 30ml Tio Pepe
- 30ml Cognac
- 25ml Sauvignon Blanc
- 10ml apricot brandy
- 15ml Nectar Pedro Jimenez
- 5ml lime juice
- 1 egg white
Pour all the ingredients into a shaker and shake well. Strain into a copita glass without ice.
Señorita Mermelada, from The Landmark London
- 60ml Tio Pepe
- 30ml orange marmalade shrub*
- 20ml Lepanto Brandy
- Splash of Cava
Stir the ingredients in a coupe glass. Garnish with lemon zest and a thyme sprig.
*A shrub is a fruit syrup made with vinegar. You can buy them from specialist shops or make your own.
Med Martini, from The Royal Exchange
- 20ml Tio Pepe
- 40ml Gin Mare
- 10ml lemon juice
- 10ml sugar
- 1 egg white
Pour all ingredients into a shaker and shake well. Strain into a cocktail glass.
Sunshine in Jerez, by The Vault Soho
- 10ml Tio Pepe
- 50ml Fords Gin
- 25ml fresh lemon juice
- 10ml Dolin Chamberyzette Vermouth
- 10ml sugar syrup (1:1 golden caster sugar to water)
Shake and double strain into a decorative rocks glass. Garnish with a mint sprig and lemon zest.
Read our guide to fino sherry
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