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Sherry spritzers with olives
- Prep time:
- 5 mins, 1 week marinating (for olives)
- Cook time:
- Serves:
- 8
For a refreshing drink to serve with nibbles, try Jo Pratt’s take on Andalucia's rebujito – a fino sherry spritzer
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Ingredients
For the sherry spritzer
- 750ml chilled dry fino Sherry
- 2.25 litres soda water
- several handfuls ice cubes
- 1-2 Lemon, thinly sliced
For the olives
- 1 jar black or green olives, in brine
- ½ Lemon, pared zest only
- 1 pinch dried red chilli flakes
- ½ tsp peppercorns
- 1 Bay leaves
- ½ tsp dried Oregano
- Olive oil, to cover
Method
1. For the olives: drain the olives and place in a clean jar or an airtight container. Add the lemon zest, chilli flakes, black peppercorns, bay leaf and oregano.2. Cover the olives with good-quality olive oil and leave to marinate for about one week.
3. For the sherry spritzer: half-fill eight tall glasses with ice, then pour equal amounts of the sherry among each glass. Top up with soda water (aim for one part sherry to two parts soda water).
4. Garnish each glass with a few slices of lemon and serve the spritzers with the juicy marinated olives.
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