Ceylon & Sherry

Simplicity at its best is what you’ll find in this three-ingredient Spanish-steeped cocktail. It’s the perfect cozy-up post-dinner tipple.

1 tsp (5 mL) loose-leaf Ceylon orange pekoe tea 2 to 3 Valencia orange slices

1½ oz dry or sweet sherry

Granulated sugar (optional)

1 Put the kettle on to boil. Fill a tea ball with Ceylon tea leaves. Place in a warmed mug or heatproof glass. Add orange slices. Pour in ⅔ to ¾ cup (150 to 175 mL) boiling water. Steep until tea infuses, 3 to 6 minutes. Remove tea ball. Stir in sherry. Sweeten to your liking with sugar.

Makes 1 cocktail