- 6 ounces dry sherry, preferably fino or manzanilla
- 1" piece of vanilla bean, split
- 1/2 teaspoon ultrafine sugar
- Dash cinnamon
- 10 raspberries, divided
- Crushed ice for serving
Fill cocktail shaker with ice. Add sherry, vanilla bean, sugar, cinnamon, and raspberries (save 5 for garnish) with ice for 10 to 15 seconds.
Fill a highball glass with crushed ice and strain drink into glass. Garnish with remaining raspberries.