AT A GLANCE
"Sherry is back in a big way this summer," says Philips. "Stick to the drier styles such as fino or manzanilla for this recipe."
|01||In a jug muddle pineapple, lemons and orange with the base of a wine bottle or a muddle stick to just release the juice and aromatic oil of the citrus. Do not overdo it or you’ll release bitter notes; 3-4 good presses should be enough. Wrap 3 handfuls of ice a clean tea towel and on a steady surface crush 5-6 times with a rolling pin, then transfer to a 1-litre serving jug. Add Sherry, sugar syrup and orange bitters, then add more ice and garnish with lemon and orange slices.|
Note For sugar syrup, combine equal parts sugar and water, bring to the boil, then cool completely and refrigerate.