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The Veil of Sanlucar
2 oz. Bodegas Higaldo La Gitana Manzanilla Sherry, 1 oz. Chamomile Infused Del Maguey Crema de Mezcal*, 1 barspoon agave nectar, 1 dash Angostura bitters, 1 pinch of salt. *Place 750 ml of Del Maguey Crema de Mezcal and 4 heaping tablespoons of loose, dried chamomile flowers in a jar. Cover and let steep for 24 hours. Strain with cheesecloth and rebottle for use. Mount ingredients in a mixing glass, add ice and stir. Strain into a cocktail glass and garnish with the oil of a large grapefruit twist. **Cocktail from Bob McCoy, of Eastern Standard, Boston, MA; finalist in the 2013 Sherry Cocktail Competition.

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