This almond-spiked, sherry-based long drink has just a touch of smoke from the charred bay leaf. It’s a thirst-quenching cooler that makes it ideal for the first properly warm days of spring.
Serves 1
80ml amontillado sherry
10ml orgeat (AKA almond syrup – basically the stuff used to flavour coffee in coffee bars)
Tonic water, to top
1 fresh bay leaf, to garnish
Put a big handful of ice into a reserve beer glass or similar. Pour in the sherry and orgeat, stir, then top with tonic. Char the bay leaf by holding it over an open flame (on a gas hob or match, say) for a few seconds on both sides, until lightly charred, drop into the glass, stir again gently and serve.
• Drinks team, Brat, London E1
