Duke Of Bedford

• 3 oz. Dry Sack sherry
• 6 mint leaves, crushed
• 1 oz. San Pellegrino Aranciata or orange soda
• 1 tsp. sugar
• Dash of Angostura bitters
• Mint sprig and cucumber slice, for garnish

1. Fill a rocks glass with crushed ice.
2. In a cocktail shaker, muddle the sherry and mint, then add the Aranciata, sugar and bitters and shake well.
3. Strain over the ice and garnish with the mint and cucumber.

sherry, mint, orange soda, sugar, bitters, cucumber slice

Taken from cooking.nytimes.com/recipes/11173 (may not work)