3 oz Manzanilla Clasica, 1/5 cucumber, 1/2 oz Rich Honey Syrup, 1/2 oz Vanilla Liqueur, Maldon Sea Salt. **Cocktail by Marshall Altier of Insieme and Terrior in New York, Finalist of the 2008 Vinos de Jerez Cocktail Competition** Cut 1/5-1/6 of a cucumber into wheels. Muddle cucumber along with a small pinch of Maldon Sea Salt to a paste in 1/2 oz of rich honey syrup*. Add 1/2 oz of Navan Vanilla Liqueur. Add 3 ozs of Bodegas Argueso San Leon Manzanilla Clasica. Shake. Double Strain with standard strainer and petit chinois to remove excess cucumber into a Copita glass. Garnish with sliced Cucumber wheel on rim of glass.