Break the cedar wood into pieces (large enough to fit through the neck of the bottle) and add to the bottle of fino sherry. Leave to infuse overnight - you can infuse the sherry for longer if you desire a stronger cedar flavour
80g of cedar wood
500ml of fino sherry
2
The next day, strain the sherry and return to a clean bottle. Measure out 15ml of the infused sherry and pour into a glass with ice
3
Add the lemon juice and sugar, top up with soda and stir well to combine all of the ingredients. Serve immediately
After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.
