The Barcelona Delusion

• 1 ounce dry Spanish sherry, such as fino, amontillado or oloroso
• 1 ounce sweet vermouth
• 2 ounces cava (or dry Champagne or prosecco)
• 1 lemon peel for garnish

1. Fill a cocktail shaker with ice.
2. Add sherry and vermouth.
3. Stir rapidly until outside of shaker is frosted, then strain into a chilled martini glass.
4. Top with cava.
5. Garnish with lemon peel.

sherry, lemon peel

Taken from cooking.nytimes.com/recipes/1012396 (may not work)