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Cucumber lime Cordial: Recipes


A low ABV stirred cocktail that is tropical, nutty, floral and umami.  A truly unique combination! 


1.5 oz Coconut Infused Amontillado Sherry**

1.5oz Spanish Sweet Vermouth

0.25oz Italicus Bergamotto

Orange Zest Discard

Coconut Infused Amontillado Sherry: 

500ml Amontillado Sherry 

15g Large Coconut Flakes


Step 1

Make **Coconut Infused Amontillado Sherry: In a shallow pan on medium heat, toast 15g large coconut flakes until oils released and slightly beige (about 3-4 minutes). Transfer to non-reactive container with 500ml amontillado sherry. Let sit for 4 hours in the fridge. Strain out solids with colander. Filter through coffee filter for excess oils. 

Step 2

Combine Coconut Infused Amontillado Sherry, Spanish Sweet Vermouth and Italicus Bergamotto in a mixing glass. Fill with ice 3/4 of the way and stir for 5-10 seconds. 

Step 3

Strain into pre-chilled cocktail coupe and garnish with a squeeze of orange zest (discard after). Enjoy! 

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