De La Cruz: A Low-Proof Holiday Cocktail

• 1 ozbianco vermouth
• 1 ozgraham cracker–infused sherry
• 1/2 ozyellow chartreuse

Preparation

1. 1.

   Stir all of the ingredients with ice, then strain into a glass over a single large ice cube. Add the garnish.

2. 2.

   Graham Cracker–Infused SherryIn a jar, combine 400 ml of amontillado sherry with 100 ml of cream sherry (Monarch Bar uses Lustau for both), and add 1 whole cinnamon graham cracker. Let infuse for 30 minutes, then strain through cheesecloth or a coffee filter. Keeps refrigerated for up to 1 month.