Pedro Ximénez Sweet Tea

Adapted by StarChefs.com
June 2013
Yield: 1 cocktail

INGREDIENTS:

2 ounces Gonzales-Byass Pedro Ximénez "Nectar" Sherry
4 ounces Black Dragon Pearls black tea

METHOD:

Combine Pedro Ximénez and black tea with ice in highball glass, quickly stir, and garnish with mint and seasonal fruit. Insert straw and sip.