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Spanish Golden Ale
1 1/2 oz Amontillado Napoleon, Hidalgo, 1/2 oz Martin Millers Gin, 1 dash Fee Brothers chocolate bitters, 2 pinches gold dust, 3-4 oz Fever Tree tonic water, Lemon air *. In a pint glass, combine Sherry, gin, bitters and gold dust. Add ice, shake and strain into a 9oz chilled glass. Add tonic water, stir gently and top with lemon air. *For the Lemon air: combine 1 cup of filtered fresh lemon juice, 2 cups chilled water and 3 grams Sucro. Mix with a hand-blender until a froth is created. Scoop off the froth and use to top the cocktail. **Cocktail by Lucas Paya of Jaleo Las Vegas at The Cosmopolitan in Las Vegas; Finalist in the 2010 Sherry Cocktail Competition

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