Has anyone tried mixing cocktails with sherry as a primary ingredient? I have a bottle of amontillado with a sweet raisin flavor that seems it could stand up to some bitters and rye, but the dry almond finish makes me question the wisdom of that combination.
Try paring with Armagnac to compliment the raisin notes. Also note that Almond notes are found in cherries so anything with say Maraschino (Luxardo) or cherry herring may pair well or just a cherry garnish in whatever drink you do. Or how about Rum? Think Rum Raisin bread! Death & Co. has a couple rum drinks with sherry on their currant online menu and also a Rye drink. No proportions are given so you will have to play and keep in mind that the Sherry in playing 2nd chair to the Rum or Whisk(e)y. Happy Cocktailing!
Derek Brown writes about the Robert Frost cocktail, which calls for white port and dry amontillado sherry:
I didn't have white port and my amontillado was slightly sweet, so I skipped the simple syrup:
by Derek Brown, Atlantic
1 oz Bourbon
1 oz Amontillado Sherry
1 oz Port
1 ds Bitters, Angostura
Cherry and squeezed lemon and orange wheels, Stir, Straight Up, Cocktail
There are lots of other interesting ones, such as the Barbara West, Teenage Riot (5 stars from me), Bamboo, The Smoked Palamino (which I haven't tried yet). Note that when searching for Amontillado sherry, some recipes may have their sugar adjusted for a quite dry sherry and some for an off-dry sherry. Use your judgement to adjust the recipe.
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Sherry has been a hot cocktail ingredient for about five years now. Although it is used more as a modifier, than as the primary ingredient. I've tried many at some of the finer cocktail bars in NYC, San Francisco, and Boston.
A good one created here in Boston by Misty Kalkofen at Brick & Mortar using amontillado is:
Streets of Gettysburg
1 1/4 oz Lustau Dry Amontillado Sherry
1 oz Rittenhouse 100 Rye
1/2 oz Bénédictine
1/4 oz Galliano Ristretto (or other coffee liqueur)
1 dash Angostura Bitters
Stir with ice and strain into a rocks glass. Twist an orange peel over the top and discard.
More 4-1-1: http://cocktailvirgin.blogspot.com/20...
Another good starting point that I found on Yarm's blog a few weeks ago:
3/4 jigger Sherry (2 1/4 oz Dry Amontillado, see text)
1/4 jigger Vermouth (3/4 oz Vya Sweet)
1 dash Green Chartreuse (1/4 oz)
1 dash Fernet Branca (1/4 oz)
1 dash Grenadine (1/4 oz)
Stir with ice and strain into a cocktail glass.
I've been swapping things in and out to test the limits of sherry as the primary ingredient. My current favorite variation:
- 2 1/4 oz dry amontillado (Lustau
)- 3/4 oz blanc vermouth (Dolin)
- 1/3 oz green Chartreuse
- 1/3 oz allspice liqueur (St. Elizabeth)
Stir, strain, orange twist. (Rocks glass.)
(Note: No clue why the site is rendering the closing paren for "Lustau" on the next line. I can't figure out how to get rid of it. Annoying.)