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The Jenibre Smash
1 oz. Drysack Sherry, 1 oz. Domain Canton Ginger Liqueur, 3/4 oz. Fresh Lemon Juice, 1 barspoon simple syrup (or one sugar cube), 7 mint sprigs. **Cocktail by Chris Hannah of Arnaud's French 75 Bar in New Orleans, Finalist of the 2008 Vinos de Jerez Cocktail Competition** (if you’re using a sugar cube, muddle the cube with the lemon juice in a cocktail shaker, then follow the rest of the procedure) Add the Drysack Sherry, the Domain Canton, lemon juice, simple syrup and three mint sprigs to a cocktail shaker. Add ice and shake ingredients for 15 to 20 seconds. Place three of the remaining mint sprigs in the bottom of a wine glass, fill the glass with ice pressing the mint against the glass in the bottom. This releases some of the mints perfume and flavor. Strain your cocktail from the shaker into the wine glass, garnishing with the final mint sprig and straw.

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